Skillet Gratinate of Summer Tomato and Pork

Name: Skillet Gratinate of Summer Tomato and Pork
Yield: serves 6
Ingredients: 2 pounds boneless pork loin, in one piece*; 1 or 2 large, firm beefsteak-style tomatoes (about 1 1/2 pounds total); 1/2 teaspoon salt; 1/2 cup or more flour, for dredging; Freshly ground black pepper; 1/4 cup extra-virgin olive oil; 3 tablespoons soft butter; 12 fresh sage leaves; 1/2 cup white wine, plus more if needed; 1/2 cup hot Simple Vegetable Broth (page 288) or stock, plus more if needed; 3/4 cup grated Grana Padano or Parmigiano-Reggiano

December 14, 2011

Cooks' Note

*Ask for a 2-pound (boneless) piece from the rib (or shoulder) end of the loin with a thin layer of fat left on the meat. These cuts are all slightly fatty; if you want lean, you can use filets of pork loin.

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