Pork Loin With Sautéed Cauliflower and Capers

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Photo by Christopher Baker
Pork Loin With Sautéed Cauliflower and Capers 3.4 39 5 1
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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

Heat oven to 400° F. In a small bowl, toss the bread crumbs with 1 tablespoon of the oil; set aside.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.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.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.

Ingredients

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