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Beth Dreiling Hontzas Photo by: Beth Dreiling Hontzas

Pork Pot Pies With Corn Pudding Crust

Serve this one-dish meal with your favorite salsa.

Southern Living NOVEMBER 2007

  • Yield: Makes 8 servings
  • Cook time: 25 Minutes
  • Prep time: 25 Minutes
  • Bake: 20 Minutes


  • 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
  • Corn Pudding Crust Batter
  • Garnish: fresh cilantro sprigs


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.

Nutritional Information

Amount per serving
  • Calories: 318
  • Calories from fat: 0.0%
  • Fat: 8.6g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.7g
  • Protein: 28.9g
  • Carbohydrate: 32.5g
  • Fiber: 4.2g
  • Cholesterol: 117.2mg
  • Iron: 2.6mg
  • Sodium: 752mg
  • Calcium: 62mg