Southwestern Pork & Pasta

• 1 package (16 ounces) penne pasta
• 2 pounds pork tenderloin, cut into 1-inch cubes
• 2 tablespoons olive oil
• 8 green onions, chopped
• 4 garlic cloves, minced
• 3 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 package (16 ounces) frozen corn, thawed
• 1 jar (16 ounces) salsa
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon paprika or smoked paprika
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• Sour cream

1. Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook pork in oil in batches until no longer pink; return all to the pan. Add onions and garlic; cook 1 minute longer. Stir in the tomatoes, beans, corn, salsa and spices. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
2. Combine the cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Drain pasta; add to pork mixture and toss to coat.
3. Serve desired amount of pasta with sour cream. Cool remaining pasta; transfer to freezer containers. Cover and freeze for up to 3 months.
4. To use frozen pasta: Thaw in the refrigerator. Place in an ungreased shallow microwave-safe dish. Cover and microwave on high until heated through.

penne pasta, pork tenderloin, olive oil, green onions, garlic, tomatoes, black beans, frozen corn, salsa, chili powder, salt, ground cumin, paprika, pepper, cayenne pepper, cornstarch, cold water, sour cream

Taken from www.tasteofhome.com/recipes/southwestern-pork-pasta/ (may not work)