Ingredients: |
Ingredients: 1 lb. pork tenderloin
2 c. low sodium chicken broth
3/4 c. barbecue sauce
8 oz. cream cheese - room temperature
3 tbsp. milk
1/2 c. sour cream
2 tbsp. butter
2 medium apples - peeled, cored & diced
1 c. thawed corn kernels, well drained
3 thinly sliced scallions
Splash of hot sauce
15 oz. can baked beans - partially drained
1-1/2 c. shredded extra sharp cheddar cheese
2/3 c. crumbled crisp cooked bacon
|
Directions: |
Directions:In a medium saucepan over medium heat, combine the pork tenderloin with the broth. Bring to a simmer, then cover & cook until very tender, about 45 minutes. Discard the broth. Using 2 forks, shred the meat, then transfer to a medium bowl. Add the barbecue sauce and toss until coated.
In a medium bowl, use an electric mixer to beat the cream cheese until light & fluffy. Add the milk, 1 tbsp at a time, beating until smooth & fluffy. Stir in the sour cream, then set aside.
In a medium skillet over medium-high heat, melt the butter. Add the apples & cook until just tender. In a small bowl, stir together the corn kernels, scallions & hot sauce.
To assemble the dip, spread the corn mixture over the bottom of a large, shallow baking dish. Top with the pork, then with the apples. Spread the whipped cream cheese evenly over the apples, spreading to the edge. Spoon the baked beans over the cream cheese, then top with the cheddar & bacon. If making ahead, wrap & refrigerate for up to 24 hours. When ready to serve, heat the oven to 350º F & bake for 20 minutes or until warmed through. |
This recipe for Pulled Pork 7 Layer Dip is from