Spicy Pork Chimichurri-Style Casserole

Easy, quick-to-fix recipes designed to give you more time with your love ones instead of fussing around with a big dinner.
Photo by Alexandria K.
Adapted from pillsbury.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

servings

Adapted from pillsbury.com

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 (about 1-pound), cut into 3/4-inch cubes

  • 1

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

  • 1

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

  • 3/4 to 1

    pound 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 chicken broth (from 32-ounce carton)

  • 1

    can (12 ounces) refrigerated biscuits (10 biscuits)

  • 1/4

    cup finely chopped fresh cilantro

Directions

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. 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. 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.

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