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

  3/4 teaspoon, 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, 1/4 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 salt, and remaining pepper. Brush a little dressing over the pork and toss the cabbage with half of what remains.
4. Turn the potatoes, then add the cabbage and pork to the pan in a single layer. Roast for 15–20 minutes, turning the cabbage once, until the pork reaches 145°F and the potatoes are tender.
5. Transfer the pork to a board and rest for 5 minutes. If needed, return the vegetables to the oven during the rest for deeper browning.
6. Slice the pork, plate with the roasted cabbage, onion, and potatoes, then spoon over the reserved mustard dressing and finish with the remaining dill.