Spicy Pork Chimichurri Casserole

• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 12 teaspoon paprika
• 14 teaspoon black pepper
• 1 pork tenderloin, cut into 3/4-inch cubes (about 1 lb)
• 1 large onion, halved, cut into 1/2-inch-thick wedges
• 1 lb unpeeled small red potato, quartered (2 1/2 cups)
• 34-1 lb sweet potato, peeled, cut into 1 1/2-inch pieces (about 2 medium)
• 1 cup chopped fresh parsley
• 2 tablespoons chopped fresh oregano leaves
• 2 tablespoons fresh lime juice
• 12 teaspoon crushed red pepper flakes
• 2 garlic cloves, finely chopped
• 1 34 cups chicken broth (from 32-oz carton)
• 1 (12 ounce) canpillsbury grands jr. golden layers refrigerated biscuits (10 biscuits)
• 14 cup finely chopped fresh cilantro

1. Heat oven to 350F In 3- or 4-quart ovenproof Dutch oven, heat oil over medium-high heat.
2. In large shallow bowl, mix flour, salt, paprika and black pepper.
3. Stir in pork until evenly coated.
4. Add to hot oil; cook and stir until evenly browned.
5. Add remaining ingredients except biscuits and cilantro, including any unused flour mixture; mix well.
6. If handles of Dutch oven are not ovenproof, wrap them in foil.
7. Cover Dutch oven; bake 40 minutes.
8. Remove Dutch oven from oven; increase oven temperature to 375F.
9. Separate dough into 10 biscuits; arrange on top of hot pork mixture.
10. Bake uncovered 14 to 18 minutes longer or until biscuits are golden brown.
11. Sprinkle with cilantro before serving.

olive oil, flour, salt, paprika, black pepper, pork tenderloin, onion, red potato, sweet potato, parsley, oregano, lime juice, red pepper, garlic, chicken broth, canpillsbury grands, fresh cilantro

Taken from www.food.com/recipe/spicy-pork-chimichurri-casserole-454370 (may not work)