In Johnston's Heritage Collection, Recipes

Smoked Pork Tenderloin Cheese Pie

Recipe created by Chef Steve Waldron of Fat Wally's Firehouse BBQ


  • 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


  • 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

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