As we are going to combine both stovetop and oven action, you'll need a pot that can be safely transferred to both. Enter the cast iron skillet, a.k.a. my favorite kitchen tool.
Note: I used three sausages as that's what could comfortably fit in the pan with the tenderloin medallions without overcrowding, but if there are four of you and you each want your own sausage, then you can cook the meat in batches and then add to the pan and continue with the recipe as written.
- 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
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.