Pork Pot Pies With Corn Pudding Crust Recipe | MyRecipes

Remove silver skin from pork tenderloin, leaving a thin layer of fat covering meat. Cut pork into 1-inch cubes. 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. Return pork to skillet. Stir in onion and next 4 ingredients, and sauté 3 minutes. 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. Spoon mixture into 8 lightly greased 8-oz. ramekins. Spoon Corn Pudding Crust Batter evenly over pork mixture. Bake at 425 ° for 20 minutes or until set and golden. Garnish, if desired. *2 lb. skinned and boned chicken breasts may be substituted.