Smoked Pork Tenderloin Cheese Pie
Recipe created by Chef Steve Waldron of Fat Wally's Firehouse BBQ
Ingredients
- 1 cup Johnston’s Smoked Pork Tenderloin chopped
- ¾ cup frozen peas thawed
- ¾ cup onion chopped
- 1 ½ cups cheddar cheese grated
- ½ cup Bisquick
- 1 cup whole milk or half & half
- ½ tsp pepper
- 2 eggs
Instructions
- Pre-heat oven to 400°F and grease a 9 inch pie plate
- Add peas, 1 cup of the cheese, chopped smoked pork tenderloin, and onions to pie plate
- In a separate bowl, mix Bisquick, milk, eggs, and pepper. Mix until well combined
- Pour Bisquick batter over the meat mixture in pie plate and place in oven for 35-40 minutes or until toothpick inserted in to center of pie comes out clean
- Add the remaining ½ cup cheese to top of pie and continue to cook another 5-10 minutes until cheese is melted and starts to brown
- Note: No salt added due to the salt in the smoked tenderloin
