©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Pork and Sweet Potato Supper

I spotted this recipe in a Pillsbury Crescents Biscuits & More magazine.

2 tbs vegetable oil
1 lb pork tenderloin, cut into 1 inch pieces
2 cups peeled and diced sweet potato
1/2 cup chopped onion
2/3 maple syrup
2 tbs all purpose flour
1/2 to 1 tsp ground ginger
1/4 tsp salt
1/8 tsp pepper
1 cup frozen peas
1 can (12 oz) Pillsbury Golden Layers flaky biscuits

Heat oven to 375. In a large oven proof skillet, heat oil over medium high heat. Add pork, sweet potatoes and onion. Cook 8 to 10 minutes, stirring occasionally, until pork is browned.

In a small bowl, mix syrup, flour, ginger, salt and pepper. Stir syrup mixture and peas into pork mixture. Cook 1 to 2 minutes, stirring frequently.

Separate dough into 10 biscuits. Cut each biscuits into quarters and arrange the pieces on the pork mixture.

Bake 15 to 20 minutes or until biscuits are golden brown.

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