Spicy Pork Chimichurri Casserole

Prep Time: 30 Minutes

Cook Time: 60 Minutes

Ready In: 90 Minutes

Servings: 5

Recipe is from Pillsbury.

Ingredients:

2 tablespoons olive oil

2 tablespoons all-purpose flour

1 teaspoon salt

1/2 teaspoon paprika

1/4 teaspoon black pepper

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

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

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

3/4-1 lb sweet potato, peeled, cut into 1 1/2-inch pieces (about 2 medium)

1 cup chopped fresh parsley

2 tablespoons chopped fresh oregano leaves

2 tablespoons fresh lime juice

1/2 teaspoon crushed red pepper flakes

2 garlic cloves, finely chopped

1 3/4 cups chicken broth (from 32-oz carton)

1 (12 ounce) can pillsbury grands jr. golden layers refrigerated biscuits (10 biscuits)

1/4 cup finely chopped fresh cilantro

Directions:

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.

By RecipeOfHealth.com