Pork Loin With Sautéed Cauliflower and Capers

Pork Loin With Sautéed Cauliflower and Capers
Christopher Baker
Serves 4
preparation
35
minutes
cooking
60
minutes

Ingredients

2/3
cup
panko bread crumbs
4
tablespoons
olive oil
1 1/2
pounds
pork loin
kosher salt and black pepper
2
tablespoons
Dijon mustard
1
head cauliflower (about 1 1/2 pounds), cut into florets
1/2
cup
pickled sweet red cherry peppers (such as Peppadews), quartered
2
tablespoons
capers
1/2
cup
chopped fresh flat-leaf parsley

Directions

  1. Heat oven to 400° F. In a small bowl, toss the bread crumbs with 1 tablespoon of the oil; set aside.
  2. Heat 1 tablespoon of the remaining oil in a large skillet over medium-high heat. Season the pork with ½ teaspoon each salt and black pepper and brown on all sides, 6 to 8 minutes.
  3. Transfer the pork to a rimmed baking sheet; reserve the skillet. Coat the pork with the mustard, then pat on the bread crumb mixture. Roast until the internal temperature registers 145° F, 40 to 45 minutes (tent with foil if the bread crumbs become too dark). Let rest 5 minutes before slicing.
  4. Meanwhile, to the reserved skillet, add the remaining 2 tablespoons of oil, the cauliflower, and ¼ teaspoon each salt and black pepper. Cook, tossing occasionally, until tender, 10 to 12 minutes. Add the cherry peppers, capers, and parsley and toss to combine. Serve with the pork.
Dawn Perry
September 2011

Nutritional Information

  • Per Serving
  • Calories 403
  • Fat 19 g
  • Sat Fat 4 g
  • Cholesterol 88 mg
  • Sodium 821 mg
  • Protein 36 g
  • Carbohydrate 21 g
  • Sugar 7 g
  • Fiber 5 g
  • Iron 3 mg
  • Calcium 52 mg
What does this mean? See Nutrition 101.