Spicy Pork Chimichurri-Style Casserole

(5)
  5 reviews

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

Directions

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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