Pork Pot Pies With Corn Pudding Crust

• 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
• 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. Saute 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 saute 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 425u0b0 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 jalapeno pepper may be substituted.
9. Note: To make pot pie in a 13- x 9-inch baking dish, prepare recipe as directed through Step Spoon pork mixture into a lightly greased baking dish. Proceed with recipe as directed.

pork tenderloin, salt, allpurpose, olive oil, sweet onion, chile peppers, garlic, oregano, ground cumin, chicken broth, black beans, fresh cilantro

Taken from www.myrecipes.com/recipe/pork-pot-pies-with-corn-pudding-crust (may not work)