Spicy Pork Chimichurri-Style Casserole

 

2

tablespoons olive

2

tablespoons all-purpose flour

1

teaspoon salt

1/2

teaspoon paprika

1/4

teaspoon black pepper

1

pork tenderloin (about 1 lb), cut into 3/4-inch cubes

1

large onion, halved, cut into 1/2-inch-thick wedges

1

lb unpeeled small red potatoes, quartered (2 1/2 cups)

3/4

to 1 lb sweet potatoes (about 2 medium), peeled, cut into 1 1/2-inch pieces (3 cups)

1

cup chopped fresh parsley

2

tablespoons chopped fresh oregano leaves

2

tablespoons fresh lime juice

1/2

teaspoon crushed red pepper flakes

2

cloves garlic, finely chopped

1 3/4

cups Progresso® chicken broth (from 32-oz carton)

1

can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits (10 biscuits)

1/4

cup finely chopped fresh cilantro

• 1 Heat oven to 350°F. In 3- or 4-quart ovenproof Dutch oven, heat oil over medium-high heat. In large shallow bowl, mix flour, salt, paprika and black pepper. Stir in pork until evenly coated. Add to hot oil; cook and stir until evenly browned. Add remaining ingredients except biscuits and cilantro, including any unused flour mixture; mix well.
• 2 If handles of Dutch oven are not ovenproof, wrap them in foil. Cover Dutch oven; bake 40 minutes. Remove Dutch oven from oven; increase oven temperature to 375°F.
• 3 Separate dough into 10 biscuits; arrange on top of hot pork mixture. Bake uncovered 14 to 18 minutes longer or until biscuits are golden brown. Sprinkle with cilantro before serving.