Pork Loin With Sautéed Cauliflower and Capers

Christopher Baker

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Serves 4| Hands-On Time: 35m | Total Time: 1hr 00m

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.

By Dawn Perry, October 2011

See Nutritional Information for this recipe »

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.

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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.