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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Servings 5

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( 5 ) Ratings

5 Ratings

5 Stars 29%

4 Stars 29%

3 Stars

2 Stars 14%

1 Stars

Member Reviews ( 8 )

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ingredients 17
Prep Time 30 min
Total Time 1 hr 30 min

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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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.

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.

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.

Review & Comments

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bikorock

report Posted Apr. 5, 2011 10:01 AM

I made this a couple of weekends ago. It was easy to put together, followed the recipe completely, but we did not like the flavor of the dish. There was something about the sweet potatoes and the flavor over all. We ate it, but threw out the left overs. I was so hoping for another use for pork tenderloin.

PoohMommy

report Posted Mar. 8, 2011 8:18 PM

I made this recipe without the onions and cilantro. My entire family (ages 92 to 8) enjoyed it. I served the crushed red pepper on the side since I was the only one who liked the heat. It had great flavor. Nice to have something a little different.

MarlaE

report Posted Mar. 6, 2011 6:01 PM

I liked this recipe, I followed the recipe as written the first time, but changed it the second time. I added carrots and parsnips used Italian parsley, instead of pork I used turkey Italian sausage and left out the cilantro. The family liked the second version much better and we have served it to family and friends.

Fionoir

report Posted Feb. 25, 2011 4:16 PM

Been looking for something different to do with pork tenderloin tips so I tried this for dinner. It was easy to prepare and the pork was absolutely fantastic! The sweet potato was a nice change and gives the dish a sweet salty side which we enjoyed. I did add a little extra crushed red pepper as we are very fond of the heat. Will definately make this again!

MAMASHER

report Posted Feb. 25, 2011 1:13 PM

I made this recipe, probably a little more on the spicy side, and my family loved it. Surprisingly, the biscuits did not get soggy and it was great the first time and left over. We also enoyed the sweet potatoes in the dish, it was a great change. Will definitely make this again in the future.