Pork Loin With Sautéed Cauliflower and Capers

pork-loin-capers
Photo by Christopher Baker
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 403 calories
    • 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
  • September 2011

Ingredients

  1. Check 2/3cup panko bread crumbs
  2. Check 4tablespoons olive oil
  3. Check 1 1/2pounds pork loin
  4. Check kosher salt and black pepper
  5. Check 2tablespoons Dijon mustard
  6. Check 1 head cauliflower (about 1 1/2 pounds), cut into florets
  7. Check 1/2cup pickled sweet red cherry peppers (such as Peppadews), quartered
  8. Check 2tablespoons capers
  9. Check 1/2cup 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.