Capers are the little balls of flavor that could. These pickled flower buds pack a salty, briny perfection into any bite. Here, we combine them with parsley and celery for a fresh and delightful sauce that adds the ideal amount of herb-y salt-y punch to the pork medallions. And that's not the only star here: The warm cauliflower salad will fast become your new favorite.
Remove leaves from cauliflower head, core, and cut into bite-sized florets. Peel carrot, and using peeler, shave into long ribbons. Discard top. Trim and slice white portions of green onions into ½" pieces. Thinly slice remaining green onions on an angle. Mince garlic.
Roast the Vegetables
Add cauliflower florets, carrot ribbons, white portions of green onions, and garlic to baking sheet. Toss with 1 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Spread into a single layer and roast until cauliflower is fork-tender, 20-22 minutes. While vegetables roast, make sauce.
Finish Prep and Make Caper Sauce
Mince parsley, both stems and leaves. Trim ends off celery and cut into ¼" dice. Stir together parsley, capers, and 2 Tbsp. olive oil in a small mixing bowl. Heat a grill pan or outdoor grill to medium-high heat and prepare with cooking spray.
Grill the Medallions
Pat tenderloin dry. On a separate cutting board, slice tenderloin into 8-10 medallions, ½"-¾" thick. Brush both sides with 2 tsp. olive oil, and season both sides with ½ tsp. salt and ¼ tsp. pepper. Add pork to hot grill and cook until browned and pork reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side. While pork cooks, prepare salad.
Prepare the Salad
Combine red wine vinegar, 2 Tbsp. olive oil, Dijon, celery, and green portions of green onions in a large mixing bowl. Add roasted vegetables and toss to coat.
Plate the Dish
Place cauliflower salad on plate alongside pork medallions. Spoon caper sauce over pork.