Shelly's Recipe

CAJUN STYLE PORK AND PECANS

Category: Roasts/Tenderloins - Pork

1 lb boneless pork loin
2/3 cup chicken broth
2 tbsp tomato paste
1 tbsp cornstarch
1 tsp dried thyme, crushed
1/4 tsp ground red pepper, black pepper and salt
1 tbsp vegetable oil
3/4 cup sliced celery
1/2 cup chopped onion
3 cloves garlic, minced
1 medium green pepper, cut into 3/4 inch squares
3 medium tomatoes, peeled, seeded and chopped
3/4 cup toasted pecan halves
2 1/2 cups hot cooked rice

Partially freeze pork loin. Thinly slice into bite-sized strips. Set aside. Combine broth, tomato paste, cornstarch, thyme, red pepper, black pepper and salt; set aside.

Brown pork strips in hot oil until no pink remains. Remove meat from pan. Add celery, onion and garlic to dish and cook until tender. Stir in green pepper, chopped tomato and broth mixture. Cover until slightly thickened and bubbly. Stir in pork and pecans. Cook, uncovered until heated through. Serve with rice.