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Pork Pot Pies With Corn Pudding Crust


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  • 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



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.

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