Entrees

Pan Pork with Rapid Ratatouille

Francine Maroukian / September 7, 2016

Pork loin is seared then baked in a cast iron skillet and served over browned squash, zucchini, and tomatoes. 

Be sure to make this with small, firm squash. Larger squash hold so much water that you’ll get steamed rather than browned vegetables.

Pork loin with Ratatouille cooked in a cast iron skillet.

Prep Time

10 minutes

Cook Time

25-30 minutes

Servings

4

Ingredients

  • One 2 1/2-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 squash and zucchini
  • 1 cup diced ripe tomatoes
  • Big pinch of torn fresh herbs (like basil, parsley, or thyme)
Pork loin with Ratatouille cooked in a cast iron skillet.

Preparation

  1. Preheat the oven to 375°F. 
  2. Season the pork loin with salt and pepper. 
  3. Place a cast iron 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°F on an instant-read thermometer). Remove the meat to a cutting board to rest. 
  4. 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 1 1/2 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. 
  5. Spoon the ratatouille onto serving plates and top with slices of the pork roast, passing more salt and pepper on the side.

Francine Maroukian

Contributed By

Francine Maroukian

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

Pan Pork with Rapid Ratatouille

By Francine Maroukian

Prep Time: 10 minutes

Cook Time: 25-30 minutes

Servings: 4

Ingredients

  • One 2 1/2-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 squash and zucchini
  • 1 cup diced ripe tomatoes
  • Big pinch of torn fresh herbs (like basil, parsley, or thyme)
Pan Pork with Rapid Ratatouille

Preparation

  1. Preheat the oven to 375°F. 
  2. Season the pork loin with salt and pepper. 
  3. Place a cast iron 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°F on an instant-read thermometer). Remove the meat to a cutting board to rest. 
  4. 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 1 1/2 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. 
  5. Spoon the ratatouille onto serving plates and top with slices of the pork roast, passing more salt and pepper on the side.

Recipe by Francine Maroukian for Lodge Cast Iron at http://www.lodgemfg.com/recipe/pan-pork-with-rapid-ratatouille