Spicy Pork Chimichurri-Style Casserole

Ingredients

• 12 oz grands flaky refrigerator biscuits refrigerated golden layers® canned (10 biscuits)
• 0.3 teaspoon pepper black
• 1.8 cups chicken broth (from 32-oz carton)
• 2 tablespoons flour all-purpose
• 0.3 cup cilantro leaves fresh finely chopped
• 1 cup parsley fresh chopped
• 2 cloves garlic finely chopped
• 2 tablespoons juice of lime fresh
• 2 tablespoons olives 
• 1 large onion halved cut into 1/2-inch-thick wedges
• 2 tablespoons oregano fresh chopped
• 0.5 teaspoon paprika 
• 1 lb pork tenderloin cut into 3/4-inch cubes
• 0.5 teaspoon pepper red crushed
• 2.5 cups potatoes - remove skin red unpeeled quartered
• 1 teaspoon salt 
• 0.8 lb sweet potatoes and into peeled cut into 1 1/2-inch pieces (3 cups) ( 2 medium)

Equipment

• bowl
• oven
• aluminum foil
• dutch oven

Directions

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