Pork Pot Pies With Corn Pudding Crust

By á-27074

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
• Corn Pudding Crust Batter
• 2 (10-oz.) packages frozen cream-style corn, thawed
• 2 large eggs, lightly beaten
• 1/2 cup reduced-fat bisquick
• 1/2 cup 2% reduced-fat milk
• Stir together all ingredients until combined.
• Garnish: fresh cilantro sprigs

Preparation

Step 1

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.