Careme

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  1 lb $1.99
• Private Selection® Walla Walla Sweet Onions

  12 oz $3.99
• Kroger® Gold Potatoes

  1 lb $5.99
• Parsley

  2 tablespoons chopped $1.29
• Olive oil

  2 tablespoons
• Dijon mustard

  2 tablespoons
• Apple cider vinegar

  1 tablespoon
• Honey

  2 teaspoons
• Caraway seeds

  1 teaspoon
• Garlic powder

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon, plus more to taste
• Black pepper

  1/2 teaspoon
• Water

  1 tablespoon

Instructions

1. Preheat the oven to 425°F. Cut the potatoes into 3/4-inch pieces, slice the Walla Walla onions into thick wedges, chop the parsley, and pat the pork dry.
2. Toss the potatoes and onions on a rimmed sheet pan with the olive oil, caraway seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast for 15 minutes.
3. Meanwhile, stir together the mustard, vinegar, honey, garlic powder, water, remaining salt, and remaining pepper. Reserve half in a clean bowl for serving and brush the rest over the pork.
4. Stir the vegetables and clear a space in the center of the pan. Add the pork and roast everything for 18 to 24 minutes, stirring the vegetables once, until the pork reaches 145°F in its thickest part and the potatoes are tender.
5. Transfer the pork to a cutting board and rest for 5 minutes. If the vegetables need more color, return them to the oven during the resting time.
6. Slice the pork across the grain. Plate it with the roasted Walla Walla onions and potatoes, drizzle with the reserved mustard sauce, and finish with chopped parsley.