Beth Dreiling Hontzas
Prep Time
25 Mins
Cook Time
25 Mins
Bake Time
20 Mins
Makes 8 servings

Serve this one-dish meal with your favorite salsa.

How to Make It

Step 1

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

Step 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.

Step 3

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

Step 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.

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 9

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

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Ratings & Reviews

Chellee's Review

March 07, 2012

Perrin's Review

May 04, 2011
Really good. I accidentally omitted the chili peppers so it wasn't at all spicy but still very flavorful.

barbarafeltch08's Review

March 14, 2012
This recipe is terrific! Made it with my mom yesterday and it was perfect! It turned out what we expect. If you are looking for more tasty and delicious meat recipes -- Now is the right time to make one just watch the videos and follow list of meat recipes at, and for more exciting and delectable recipes. Have fun!!

ShaneeSez's Review

April 20, 2011
Well - I loved it! However, I had a few modifications. I didn't have Pork, so I used Beef Stew Meat instead (b/c it's tougher, it needs to cook longer. So add the entire can of Chicken Broth - it will cook down. After the entire preparation I put in the oven with top/or foil and cook for about an hour @ 375-400 before adding the Corn Pudding Crust, or else the meat would be tough. Then I it cooked for another 30 min @425). I used Bell Pepper/Jalepeno substitution. Also, I didn't have Black Beans - so I used Pinto Beans I had slow cooked in Smoked Neck Bones - the day before. AWESOME!!!! I can't imagine this working with Chicken. But it was smokey and earthy and DELICIOUS. It's an everyday meal that can be fancied for a nice dinner as well. I didn't serve it with Salsa and I served it with a Sauteed Garlic Spinach.

user's Review

May 06, 2014

Beachbea's Review

November 21, 2014
Love this. Have made in a large pan or individual ramekins. Delicious either way

Jamiekay51's Review

April 10, 2012
This is SO yummy! I have made a couple of times and it is delish. Plus, the portion size is huge!