The fluffy, buttery biscuits on top of this dish will have you more than ready to dig in.
Sweet Potato and Roast Pork Cobbler
Makes 8 to 10 servings
- 1 tablespoon olive oil
- 5 slices thick-cut bacon, chopped
- 2 pounds pork tenderloin, trimmed and cut into bite-size pieces
- 1 tablespoon plus ½ teaspoon kosher salt, divided
- 1¼ teaspoons ground black pepper, divided
- 1 cup sliced sweet onion
- 4 cloves garlic, minced
- ¼ cup plus 2 tablespoons all-purpose flour
- 4½ cups low-sodium beef broth, warmed
- 2½ teaspoons chopped fresh thyme, divided
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon packed lemon zest
- ¾ teaspoon packed orange zest
- ½ teaspoon ground nutmeg
- 3 cups diced peeled sweet potatoes, about ¾ inch thick
- 2 cups sliced peeled parsnips, about ¼ inch thick
- 2¼ cups self-rising flour
- 1 teaspoon baking powder
- 6 tablespoons cold unsalted butter, cubed
- 1¼ cups cold whole buttermilk
- In a large Dutch oven, heat oil over medium heat. Add bacon and cook, stirring occasionally, until browned and crispy, 11 to 13 minutes. Using a slotted spoon, remove bacon and let drain on paper towels. Increase heat to medium-high. Add half of pork and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring occasionally, until pork is browned and crisp, about 10 minutes. Transfer pork to a small bowl. Repeat process with other half of pork, 1 teaspoon salt, and ½ teaspoon pepper. If excess liquid remains in pan, cook until reduced, about 3 minutes. Reduce heat to medium.
- Add onion and garlic; cook, stirring frequently, until softened, about 4 minutes. Add all-purpose flour; cook, stirring constantly, about 2 minutes. Stir in warm broth, scraping bits from bottom of pan. Add 2 teaspoons thyme, rosemary, zests, nutmeg, 1 teaspoon salt, and remaining ¼ teaspoon pepper. Return pork to pot and bring to a boil over medium-high heat. Reduce heat to a simmer and cook, stirring occasionally, until pork is tender, about 20 minutes.
- Bring cooking liquid back to a boil over medium heat. Add potatoes and parsnips; cook until just tender, about 16 minutes. Return bacon to pot, stirring until well combined. Remove from heat.
- Preheat oven to 350°.
- In a large bowl, whisk together self-rising flour, baking powder, and remaining ½ teaspoon salt. Using a pastry blender, cut in butter until mixture is crumbly; stir in remaining ½ teaspoon thyme. Stir in buttermilk just until combined (dough will be sticky). Drop dough by heaping ¼ cupfuls, creating 10 biscuits and leaving space between each biscuit.
- Bake until biscuits are set and an instant-read thermometer inserted in the center of biscuits registers 190°, about 20 minutes. Set broiler to 400° and bake until biscuits are golden brown, about 4 minutes more. Let stand for 10 minutes before serving. Serve warm.