Pan Pork With Rapid Ratatouille

Name: Pan Pork With Rapid Ratatouille | Lodge Cast Iron
Prep time: 10 min
Cook time: 25 min
Yield: 4
Ingredients: 1, of 2 ½-pound boneless pork loin; of Salt and freshly ground black pepper; 2 tablespoons of canola oil; 2 tablespoons of unsalted butter; 1 of shallot, minced; 2 of cloves garlic, minced; 4 cups of small-diced mixed pattypan squase and zucchini; 1 cup of diced, ripe tomatoes; of Big pinch of torn fresh herbs (like basil, parsley, or thyme)

Francine Maroukian | September 7, 2016

The pork loin in this dish is seared before it's baked to lock in moisture. Serve over small browned squash, zucchini, and tomatoes for a colorful and tasty meal.

Level

Intermediate

Prep Time

10 minutes

Cook Time

25-30 minutes

Serves

4

Cook it With Our

12 Inch Cast Iron Skillet

Ingredients

1, 2 ½-pound boneless pork loin
Salt and freshly ground black pepper
2 tablespoons canola oil
2 tablespoons unsalted butter
1 shallot, minced
2 cloves garlic, minced
4 cups small-diced mixed pattypan squase and zucchini
1 cup diced, ripe tomatoes
Big pinch of torn fresh herbs (like basil, parsley, or thyme)

Directions

Preheat the oven to 375 degrees Fahrenheit.
Season the pork loin with salt and pepper.
Place a 12 Inch Skillet over medium heat. When the pan is hot, add the oil and sear the pork loin on all sides. Transfer the skillet to the oven and cook until the pork is cooked through but still juicy, about 25 minutes (155 degrees Fahrenheit on an instant-read thermometer). Remove the meat to a cutting board to rest.
Return the skillet to medium heat, add the butter, and let it melt, stirring frequently to scrape up any browned bits of meat. When the butter is foaming slightly, add the shallot and garlic, stirring quickly to wilt. As soon as you can smell the aromatics (about 1½ minutes), add the squash and stir to coat with the flavored butter. Cook until golden brown, about 6 minutes, stirring a few times. Add the tomatoes and herbs; stir only once or twice to wilt the tomatoes and release the aroma of the herbs.
Spoon the ratatouille onto serving plates and top with slices of the pork roast.

Contributed By: Francine Maroukian

Francine Maroukian is an award-winning food writer and a food and cookware consultant living in Philadelphia, Pennsylvania.

We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed!