I am making pork provencale.
I don't measure anything, but here is the basic idea.... it is a HUGE hit in my house.

First off, how much I make and what size pans I use depends on how many I am serving, and/or how big of a pork loin I can find. I usually get the biggest I can find as this freezes extremely well.

You will need....
One pork loin...... slice as you would for stir fry.
2-5 roma tomatoes...peeled and cut
lots of sliced onions.... more than you think you need
mushrooms.... sliced
garlic... I like lots of it
spices... I use oregano, basil, a touch of thyme, a table spoon or so of sugar (helps with the acid in the tomatoes), parmesian cheese...I use lots.
Potatos.... a few pounds at least
I 15oz can peeled, cut tomatoes

Heat oven to 375
Brown meat in olive oil or butter, turn down heat, add spices and all vegetables except potatos, cook until just soft. Turn heat down, simmer 15 minutes.
Peel potatoes and cut them like a thick potato chip. Try to make them as even as possible. In baking dish, arange a layer of potatos, filling in any gaps with small pieces.
add a layer of meat mixture, then potatoes, meat, then potatoes on top.
Cover and cook for 1 1/2 hours. Uncover, top potatos with melted butter and paprika, cook for 15-20 minutes more.

*When freezing it, skip last step, and do it upon reheating, but cook for 45 minutes to an hour.

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If you won't listen to reason, there's always... Towanda!... Kathy Bates~Fried Green Tomatoes