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Pork Loin With Sautéed Cauliflower and Capers

Pork Loin With Sautéed Cauliflower and Capers
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Serves 4| Hands-On Time: | Total Time:



  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.
By October, 2011

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 .

Quick Tip

Red peppers
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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.