EASY SKILLET CASSOULET

EASY SKILLET CASSOULET image

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
3 pork sausages, (about ¾ pound), pricked
3/4 pounds pork tenderloin, cut into 1-inch medallions
Kosher salt and freshly ground black pepper
1 medium onion, thinly sliced (about 1 cup)
4 cloves garlic, minced or grated with a Microplane (about 4 teaspoons), divided
1 (28-oz) can whole peeled tomatoes
1 (15-oz) can great northern beans, rinsed and drained
1 cup homemade or store-bought low sodium chicken stock
1 medium shallot, thinly sliced (about 1/4 cup)
1 ½ cups fresh or store-bought breadcrumbs
1 tablespoon dried thyme
1 tablespoon dried oregano
2 tablespoons extra-virgin olive oil

Steps:

Pre-heat the broiler. Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the sausages and cook for 2 minutes, then add the medallions of pork and cook until the sausages have browned, about a minute, then flip both the sausages and medallions and cook until the other side is browned, about 3 minutes more. Move to the sides of the pan, and add the onion. Cook, stirring, until softened, about 3 minutes. Add half of the garlic and cook until fragrant, about 30 seconds longer. Add the tomatoes, beans, and stock and bring to a simmer until thickened, breaking the tomatoes apart with a wooden fork as they soften, 12 to 15 minutes. Meanwhile, mix the garlic, shallot, breadcrumbs, thyme, oregano and olive oil together in a small bowl. Remove skillet from the heat and top with the breadcrumb mixture and place under the broiler until browned and crisp on top, about 2 minutes. Serve at the table.