Easy Skillet Cassoulet

Ingredients

• 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
• 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 1/2 cups fresh or store-bought breadcrumbs
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 2 tablespoons extra-virgin olive oil

Directions

1. Heat the broiler. Warm the oil in a 12-inch skillet over medium heat until it glints and moves easily in the pan. Add the sausages and cook for 2 minutes, then add the pork medallions. Continue cooking until the sausages are browned, about a minute, then turn both the sausages and the medallions. Brown the second side, about 3 minutes more.
2. Push the meat out toward the edges of the skillet and add the onion to the center. Cook, stirring, until it has softened, about 3 minutes. Stir in half of the garlic and cook just until you can smell it, about 30 seconds longer.
3. Add the tomatoes, beans and stock, then bring everything to a simmer. Cook until the mixture has thickened, using a wooden fork to break up the tomatoes as they soften, 12 to 15 minutes. While that bubbles away, stir together the remaining garlic, shallot, breadcrumbs, thyme, oregano and olive oil in a small bowl.
4. Take the skillet off the heat, scatter the breadcrumb mixture over the top, and slide the pan under the broiler. Broil until the topping is crisp and browned, about 2 minutes. Bring it straight to the table.