Recipe

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• 2 lb pork tenderloin
• 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

• 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.
• 7 *2 lb. skinned and boned chicken breasts may be substituted.
• 8 **1 green bell pepper and 1 seeded and minced jalapeño pepper may be substituted.
• 9 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.