Spicy Pork Chimichurri-Style Casserole

Looking for a Chimichurri-Style dinner made using Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits and Progresso® chicken broth? Then check out this spicy pork and vegetables casserole sprinkled with cilantro.

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  • prep time 30 min
  • total time 1 hr 30 min
  • ingredients 17
  • servings 5
 

Ingredients

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

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LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert Tips

One pound of boneless pork shoulder can be substituted for the pork tenderloin.

Chimichurri originated in Argentina as a sauce or marinade for grilled meats. It is typically served as an accompaniment, but we’ve used the ingredients to flavor this casserole.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
4g,
4%
Trans Fat
3g
3%
),
Cholesterol
40mg
40%;
Sodium
1630mg
1630%;
Total Carbohydrate
66g
66%
(Dietary Fiber
5g
5%
  Sugars
11g
11%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
300%;
Vitamin C
35%;
Calcium
8%;
Iron
25%;
Exchanges:
3 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.