Pork Pot Pies With Corn Pudding Crust Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Instructions
- 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.
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