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Cajun Pork

 Cajun Pork
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."
4 ServingsPrep/Total Time: 30 min.


  • 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.
Nutritional Facts: 1 serving (1 cup) equals 748 calories, 27 g fat (13 g saturated fat), 248 mg cholesterol, 970 mg sodium, 66 g carbohydrate, 4 g fiber, 58 g protein.

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Cajun Pork (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.