Southwestern Pork and Pasta

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (16 oz.) penne pasta
2 pork tenderloins (1 lb. each), cut into 1 inch cubes
2 Tbsp. olive oil
8 green onions, chopped
4 garlic cloves, minced
3 cans (14 1/2 oz. each) diced tomatoes with mild green chilies, undrained
2 cans (15 oz. each) black beans, rinsed and drained
1 pkg. (16 oz.) frozen corn, thawed
1 jar (16 oz.) salsa
1 Tbsp. chili powder
1 tsp. salt
1 tsp. ground cumin
1 tsp. paprika or smoked paprika
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 Tbsp. cornstarch
2 Tbsp. cold water
Sour cream

Directions:
Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook pork in oil in batches over medium heat for 6-7 minutes or until juices run clear; 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.

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.

Serve desired amount of pasta with sour cream. Cool remaining pasta; transfer to freezer containers. Cover and freeze for up to 3 months.
To use frozen pasta: Thaw in the refrigerator. Place in an ungreased shallow microwave-safe dish. Cover and microwave on high until heated through.