This recipe is similar to the one for Skillet Gratinate of Chicken, Mushrooms, and Tomato, just with different protein, vegetables, and cheese. Feel free to vary the ingredients to suit what you have on hand- skillet gratinates are one of my favorite one-pot meals, and the possibilities are endless. You can slide this briefly under the broiler if you’d like a browned top.
- 1 large pork tenderloin (about 1 1/4 pounds)
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- All-purpose flour, for dredging
- 1 small Italian eggplant, sliced lengthwise on the bias into 8 slices
- 1 medium zucchini, sliced lengthwise on the bias into 8 slices
- 1/2 cup dry white wine
- 1 1/2 cups marinara sauce (homemade or store-bought)
- 8 large fresh basil leaves
- 8 thin slices mild provolone
- 1/4 cup freshly grated Grana Padano or pecorino
Slice the pork crosswise on the bias into four equal pieces. Butterfly each piece open like a book, attached at the center. Pound each to an even thickness of about 1/2 inch with a meat mallet. Season with 1/2 teaspoon salt and several grinds of pepper.
Melt the butter and olive oil in a large skillet over medium heat. Spread the flour in a shallow bowl or plate. Lightly dredge the pork in the flour. Brown on both sides, 1 to 2 minutes per side. Remove to a plate. Season the eggplant and zucchini with salt and pepper, and brown on both sides, about 2 minutes per side. Remove to the plate with the pork.
Add the wine to the skillet, and increase the heat to reduce the liquid by half. Add the marinara sauce and 1/2 cup water, and bring it to a simmer. Add the pork back in one layer. Layer two slices of each vegetable on top of the pork cutlets. Top each with two basil leaves, then two slices of provolone, and sprinkle the grated Grana Padano over all. Cover, and simmer until the pork is cooked through and the vegetables are tender, about 10 minutes. Uncover, increase the heat to thicken the sauce slightly, and serve.
Active Time: 40 minutes
Total Time: 40 minutes