INGREDIENTS
2
tablespoons all-purpose flour
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
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.
High Altitude (3500-6500 ft)
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