Pork Pot Pies With Corn Pudding Crust |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Serve this one-dish meal with your favorite salsa. 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 |
garnish: fresh cilantro sprigs |
Directions:
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.
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