Easy Skillet Cassoulet Recipe

• 2 tablespoons olive oil
• 3 pork sausages, (about 3/4 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 1/2 cups fresh or store-bought breadcrumbs
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 2 tablespoons extra-virgin olive oil

1. Pre-heat the broiler.
2. 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.
3. 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.

olive oil, pork sausages, pork tenderloin, kosher salt, onion, garlic, tomatoes, great northern beans, chicken stock, shallot, breadcrumbs, thyme, oregano, extravirgin olive oil

Taken from www.seriouseats.com/recipes/2013/11/easy-skillet-cassoulet-recipe.html (may not work)