Pork Pot Pies With Corn Pudding Crust

Pork Pot Pies With Corn Pudding Crust
Photo by Beth Dreiling Hontzas

Ingredients

  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • 2 pounds pork tenderloin*
  • 2 poblano chile peppers, seeded and diced**
  • ½ teaspoon ground cumin
  • 1 large sweet onion, diced
  • 3 garlic cloves, minced
  • + 19 more ingredients
    • 1 cup low-sodium fat-free chicken broth
    • 1 large sweet onion, diced
    • 1 teaspoon dried oregano
    • 1 cup low-sodium fat-free chicken broth
    • Corn Pudding Crust Batter
    • 1 (15-oz.) can black beans, rinsed and drained
    • 2 poblano chile peppers, seeded and diced**
    • 1 tablespoon olive oil
    • Garnish: fresh cilantro sprigs
    • 2 pounds pork tenderloin*
    • 3 garlic cloves, minced
    • Corn Pudding Crust Batter
    • Garnish: fresh cilantro sprigs
    • 1 tablespoon olive oil
    • ½ teaspoon salt
    • 1 teaspoon dried oregano
    • ½ teaspoon ground cumin
    • ¼ cup all-purpose flour
    • 1 (15-oz.) can black beans, rinsed and drained

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 skille...

View full recipe at My Recipes

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