Rating: 4.5 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Serve this one-dish meal with your favorite salsa.

Recipe by Southern Living November 2007


Credit: Beth Dreiling Hontzas

Recipe Summary test

25 mins
25 mins
20 mins
70 mins
Makes 8 servings


Ingredient Checklist


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

  • 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.

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

  • 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.

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

  • 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 Spoon pork mixture into a lightly greased baking dish. Proceed with recipe as directed.

Nutrition Facts

318 calories; fat 8.6g; saturated fat 2.2g; mono fat 3.3g; poly fat 0.7g; protein 28.9g; carbohydrates 32.5g; fiber 4.2g; cholesterol 117.2mg; iron 2.6mg; sodium 752mg; calcium 62mg.