Pork Pot Pies With Corn Pudding Crust Recipe

Name: Pork Pot Pies With Corn Pudding Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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. Saute 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 saute 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 425u00b0 for 20 minutes or until set and golden. Garnish, if desired.
7
*2 lb. skinned and boned chicken breasts may be substituted.
8
**1 green bell pepper and 1 seeded and minced jalapeno pepper may be substituted.
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.

884

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds pork tenderloin*, 1/2 teaspoon salt, 1/4 cup all-purpose flour, 1 tablespoon olive oil, and more.

Yes, Pork Pot Pies With Corn Pudding Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pork Pot Pies With Corn Pudding Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions