Easy Skillet Cassoulet Recipe
-
Category
Mains
-
Cusine
American
What do you need?
How to make?
Ingredients
2 tablespoons olive oil
3 pork sausages, , pricked
3/4 pounds pork tenderloin, cut into 1-inch medallions
Kosher salt and freshly ground black pepper
1 medium onion, thinly sliced
4 cloves garlic, minced or grated with a Microplane , divided
1 can whole peeled tomatoes
1 can great northern beans, rinsed and drained
1 cup homemade or store-bought low sodium chicken stock
1 medium shallot, thinly sliced
1 ½ cups fresh or store-bought breadcrumbs
1 tablespoon dried thyme
1 tablespoon dried oregano
2 tablespoons extra-virgin olive oil
Directions
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.