Today’s recipe, Pork Loin with Sautéed Cauliflower and Capers, was prepared by Didi Gluck, Real Simple’s beauty and health director.
Like several of my fellow bloggers, I’m a second-year participant in Month of Dinners. It’s entirely possible, in fact, that the last time I actually cooked a nice totally homemade dinner for my family was last year for this very same project. I only exaggerate slightly. I am a very bad cook (I consider myself more of a left-overs and prepared foods assembler). So when I say that this Pork Loin with Sautéed Cauliflower and Capers recipe was easy, that’s really saying something.
There are few ingredients, few ways to go wrong, and, best of all few pots and pans required. My only “mistake” (according to my foodie husband who truly is the cook in the family) was over-cooking the pork loin slightly.
To recap, all I had to do was brown the pork loin, slather it with mustard, dunk it in panko break crumbs (which actually stay crunchy as opposed to regular break crumbs which always get soggy on meat), and pop it in the oven. While the loin was roasting, I sautéed the cauliflower, and tossed in the capers, pickled sweet red cherry peppers (which, to be honest, gave the dish more flavor than the capers), and flat-leaf parsley. Last, I let the meat rest for five minutes, sliced it, and plated it surrounded by the cauliflower mixture.
The family was duly impressed—especially given the skills set of the cook. My only addition next time—and there will be one, I swear—will be to serve the dish with bread, so everyone gets their fill of starch.