Tina Gantner of Matthews, Missouri writes, “It took me a few tries to perfect this recipe, but now it's a favorite in our household. More Cajun seasoning can be added, but it tends to make the dish too hot for children. Chicken breast can be substituted for the pork tenderloin and rice can be used instead of the noodles."
- 2 pounds pork tenderloin, cut into 2-inch strips
- 3 teaspoons Cajun seasoning
- 3 teaspoons minced garlic
- 2 teaspoons Italian seasoning
- 1/3 cup butter, cubed
- 12 ounces uncooked fine egg noodles
- 3/4 cup chicken broth
- 2 teaspoons Worcestershire sauce
- 2 large tomatoes, chopped
- In a large skillet over medium heat, cook and stir the pork, Cajun seasoning, garlic and Italian seasoning in butter for 8-10 minutes or until meat is no longer pink. Meanwhile, cook noodles according to package directions.
- Stir broth and Worcestershire sauce into pork mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in tomatoes; cook 1-2 minutes longer or until heated through. Drain noodles. Use a slotted spoon to serve pork mixture over noodles; drizzle with pan juices. Yield: 4 servings.
Originally published as Cajun Pork in Quick Cooking September/October 2005, p21
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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