New England Super Seven Dip | Oregonian Recipes

Ingredients

• 1 pound pork tenderloin, cut into 2-inch pieces
• 2 cups low-sodium chicken broth
• 3/4 cup barbecue sauce
• 8 ounces cream cheese, room temperature
• 3 tablespoons milk
• 1/2 cup sour cream
• 2 tablespoons butter
• 2 medium apples, peeled, cored and diced
• 1 cup thawed corn kernels, well drained
• 3 thinly sliced scallions
• Splash of hot sauce
• 15-ounce can baked beans, partially drained
• 1-1/2 cups shredded extra-sharp cheddar cheese
• 2/3 cup crumbled crisp-cooked bacon