Pork Pot Pies with Corn Pudding Crust

By á-168951

Ingredients

• Serve this one dish meal with salsa.
• 2 lb. pork tenderloin (skinned boneless chicken may be substituted)
• 1/2 tsp. salt
• 1/4 cup all-purpose flour
• 1 Tbsp olive oil
• 1 large sweet onion, diced
• 2 poblano chile peppers, seeded and diced
• 3 garlic cloves, minced
• 1 tsp. dried oregano
• 1/2 tsp 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

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

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

Sprinkle pork with salt; dredge in flour. Saute pork with salt; dredge in flour. Saute port, 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 saute 3 minutes.

Gradually stir in both, stirring to lossen 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 degrees for 20 minutes or until set and golden. Garnish, if desired.

Corn Pudding Crust Batter:
2 (10 oz) packages frozen cream-style corn, thawed
2 large eggs, lightly beaten
1/2 cup reduced-fat baking mix
1/2 cup 2% reduced fat milk

Stir together all ingredients until combined.