Crescents, Biscuits & More - (Page 63)

weeknight favorites Pork and Sweet Potato Supper Prep Time: 20 Minutes Start to Finish: 40 Minutes Servings: 5 minutes, stirring occasionally, until pork is browned and sweet potatoes are crisp-tender. 2. In small bowl, mix syrup, flour, ginger, salt and pepper. Stir syrup mixture, peas and pear into pork mixture. Cook 1 to 2 minutes, stirring frequently, until hot. 3. Separate dough into 10 biscuits. Cut each biscuit into quarters. Arrange biscuit pieces on pork mixture in skillet. 4. Bake 15 to 20 minutes or until biscuits are golden brown. High Altitude (3500-6500 feet): Bake 17 to 22 minutes. Nutrition information per serving: 1 ServiNg: Calories 640 (Calories from Fat 170); Total Fat 19g (Saturated Fat 5g); Cholesterol 55mg; Sodium 1060mg; Total Carbohydrate 94g (Dietary Fiber 5g; Sugars 41g); Protein 28g 2 tablespoons vegetable oil 1 lb pork tenderloin, cut into 1-inch pieces 2 cups cubed peeled dark-orange sweet potatoes (about 2 medium) ½ cup chopped onion ²⁄³ cup maple-flavored syrup 2 tablespoons all-purpose flour ½ to 1 teaspoon ground ginger ¼ teaspoon salt ¹⁄8 teaspoon pepper 1 cup Green Giant® Select® frozen baby sweet peas 1 pear, peeled, chopped, if desired 1 can (12 oz) Pillsbury® Golden Layers® refrigerated flaky biscuits 1. Heat oven to 375°F. In large ovenproof skillet, heat oil over medium-high heat until hot. Add pork, sweet potatoes and onion; cook 8 to 10 Cook’s Notes » Pork tenderloin is the leanest and most tender cut of pork. Just before baking, sprinkle this dish with a few pecan pieces. Pillsbury Most Requested Recipes™ 63

Table of Contents for the Digital Edition of Crescents, Biscuits & More

Crescents, Biscuits & More
Contents
Appetizers & Snacks
Breakfast & Brunch
Pizzas & Sandwiches
Weeknight Favorites
Irresistible Desserts
Index

Crescents, Biscuits & More

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