Pork Pot Pies With Corn Pudding Crust

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Southern Living


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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

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