Pork Pot Pies With Corn Pudding Crust

Pork Pot Pies With Corn Pudding Crust Recipe
Beth Dreiling Hontzas
Serve this one-dish meal with your favorite salsa.

Yield:

Makes 8 servings

Recipe from

Recipe Time

Prep: 25 Minutes
Cook: 25 Minutes
Bake: 20 Minutes

Nutritional Information

Calories 318
Caloriesfromfat 0.0 %
Fat 8.6 g
Satfat 2.2 g
Monofat 3.3 g
Polyfat 0.7 g
Protein 28.9 g
Carbohydrate 32.5 g
Fiber 4.2 g
Cholesterol 117.2 mg
Iron 2.6 mg
Sodium 752 mg
Calcium 62 mg

Ingredients

2 pounds pork tenderloin*
1/2 teaspoon salt
1/4 cup all-purpose flour
1 tablespoon olive oil
1 large sweet onion, diced
2 poblano chile peppers, seeded and diced**
3 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 cup low-sodium fat-free chicken broth
1 (15-oz.) can black beans, rinsed and drained
Garnish: fresh cilantro sprigs

Preparation

1. Remove silver skin from pork tenderloin, leaving a thin layer of fat covering meat. Cut pork into 1-inch cubes.

2. Sprinkle pork with salt; dredge in flour. Sauté pork, in batches, in hot oil in a large nonstick skillet over medium-high heat 5 minutes or until browned.

3. Return pork to skillet. Stir in onion and next 4 ingredients, and sauté 3 minutes.

4. Gradually stir in broth, stirring to loosen particles from bottom of skillet. Cook, stirring constantly, 3 minutes or until mixture begins to thicken. Bring to a boil, and stir in black beans. Remove from heat.

5. Spoon mixture into 8 lightly greased 8-oz. ramekins. Spoon Corn Pudding Crust Batter evenly over pork mixture.

6. Bake at 425° for 20 minutes or until set and golden. Garnish, if desired.

*2 lb. skinned and boned chicken breasts may be substituted.

**1 green bell pepper and 1 seeded and minced jalapeño pepper may be substituted.

Note: To make pot pie in a 13- x 9-inch baking dish, prepare recipe as directed through Step 4. Spoon pork mixture into a lightly greased baking dish. Proceed with recipe as directed.

Note:

November 2007
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