Pork Loin With Sautéed Cauliflower and Capers
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
Nutritional Information
- Per Serving
- Calories 403
- Fat 19g
- Sat Fat 4g
- Cholesterol 88mg
- Sodium 821mg
- Protein 36g
- Carbohydrate 21g
- Sugar 7g
- Fiber 5g
- Iron 3mg
- Calcium 52mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
The pickled sweet red cherry peppers add a tart-and-spicy bite to the cauliflower. You can use sliced roasted red peppers
in their place if you prefer.
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