Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
9         ounces        refrigerated angel hair pasta
1         tablespoon    vegetable oil
1         teaspoon      ground cumin
1         pound         pork tenderloin, cut into 1/2-inch slices
1         cup           whipping (heavy) cream
11        ounces        whole kernel corn with red and green peppers, drained
1/2       cup           thick-and-chunky salsa
                        Chopped fresh cilantro

Preparation:

1. Cook and drain pasta as directed on package. 2. Heat oil and cumin in 12-inch nonstick skillet over medium-high heat. Cook pork in oil 2 to 3 minutes, turning once, just until slightly brown. 3. Stir whipping cream into skillet; cook 5 minutes. Stir in corn and salsa. Serve over pasta. Sprinkle with cilantro.