Ingredients:
Pork Loin cubed - 1 1/2 lbs
Broccoli flowerets - 8 oz
Cauliflower flowerets - 8 oz
Mushrooms sliced - 8 oz
Purple Onion large diced - 1 onion
Carrots blas cut - 8 oz
Linguine - 1 lb dry
Coconut Oil - 1 to 2 cups
Fresh Parsley chopped fine - 1/2 cup
French baguettes - blas cut
Butter melted - 2 Tbsp
Fresh Garlic miced - 2 tsp
Rajun Cajun Spice

Ingredients: Rajun Cajun Spice
2 cups Paprika
5 Tbsp Cayenne Pepper
4 Tbsp White Pepper
4 Tbsp Granulated Onion
5 Tbsp Black Pepper
4 Tbsp Granulated Garlic
2 Tbsp Thyme Leaves
1/4 cup Kosher Salt
1/4 cup Sea Salt

Put all seasonings in a mixing bowl, mix well.

In a pot of boiling water, cook the pasta till al dente. Drain and cool.
Take cut baguettes, brush with butter and garlic, then toast.

Trim all fat off pork loin, then cut into 1/2 inch cubes. Put pork loin into large bowl, add Rajun Cajun spice to meat, and let set for an hour. Take the carrots and cauliflower and blanch till a little tender. Add broccoli for about a minute, drain and cool off. In a saute pan, add the coconut oil, get hot, then add pork loin. Once meat is half done, add all vegetables. When almost done, add pasta to reheat it. When all is hot, plate and garnish.

Garnish: Fresh parsley, Rajun Cajun Seasoning, and garlic toast.

Yield: 4 servings

Presentation: In center of plate, put pasta, meat and vegetables. Sprinkle fresh parsley and seasoning around the plate, add garlic toast.

By Chef Eric Thompson
Royal River Casino