Careme

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  12 oz $1.99
• Green Cabbage

  12 oz, cored and cut into 1-inch wedges $0.99
• Yukon Gold Potatoes

  12 oz, cut into 3/4-inch pieces $1.29
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion, cut into wedges $3.99
• Simple Truth Organic® Baby Dill

  2 tablespoons chopped, divided $2.49
• Olive oil

  2 tablespoons, divided
• Dijon or spicy brown mustard

  2 tablespoons
• Apple cider vinegar

  1 tablespoon
• Caraway seeds

  1 teaspoon
• Garlic powder

  1/2 teaspoon
• Kosher salt

  1 1/2 teaspoons, divided
• Black pepper

  1/2 teaspoon, divided

Instructions

1. Heat the oven to 425°F. Cut the pork crosswise into two equally thick portions and pat dry; prepare the cabbage, potatoes, onion, and dill.
2. Toss the potatoes and onion on a large rimmed sheet pan with 1 tablespoon olive oil, the caraway seeds, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Roast for 15 minutes.
3. Whisk the mustard, vinegar, remaining olive oil, garlic powder, 1 tablespoon dill, remaining 3/4 teaspoon salt, and remaining pepper. Before handling the raw pork, transfer 1 tablespoon of this dressing to a separate small cup and set aside untouched for serving.
4. Spoon another 1 tablespoon dressing directly over the pork and spread it with the back of the spoon; do not return that spoon to the dressing bowl. Turn the potatoes, add the cabbage wedges, and gently brush or drizzle the remaining bowl of dressing over the cabbage.
5. Arrange the pork on the pan and roast everything for 15–20 minutes, gently turning the cabbage once, until the pork reaches 145°F and the potatoes are tender. Transfer the pork to a board and rest for 5 minutes, leaving the vegetables in the oven during the rest if they need more browning.
6. Slice the pork and plate it with the roasted cabbage, onion, and potatoes. Spoon over the safely reserved dressing from the separate cup and finish with the remaining dill.