Categories: Meals

Ingredients

• 1 lb. pork tenderloin, trimmed
• 3 tbsp. olive oil, divided
• 1 1/2 tbsp. chopped fresh thyme, divided
• 1 1/2 tbsp. chopped fresh rosemary, divided
• 1 1/4 tsp kosher salt, divided
• 3/4 tsp black pepper
• 1 lb. Yukon Gold potatoes, cut into 2-inch. wedges
• 1 large Braeburn apple, sliced
• 6 oz. French green beans, trimmed
• 3 tbsp. chicken stock
• 3 tbsp. unsalted butter
• 1 1/2 tbsp. apple cider vinegar

Directions

1. Preheat oven to 500. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).

2. Rub pork with 1 tbsp. oil, 2 1/2 tsp thyme, 2 1/2 tsp rosemary, 1/2 tsp salt, and 1/2 tsp pepper. Remove pan from oven; add pork, and return to oven. Immediately reduce oven temp to 450. Bake pork 5 minutes.

3. Combine remaining 2 tbsp. oil, remaining 2 tsp thyme, remaining 2 tsp rosemary, 1/2 tsp salt, 1/4 tsp pepper, potatoes, and apple in a bowl; toss to coat.

4. Remove pan from oven; add potato mixture to pan with pork. Bake at 450, 11-13 minutes. Remove pork from pan; place on a cutting board. Add green beans to pan with potato mixture. Bake at 450 until potatoes are tender, about 10 minutes.

5. Place potato mixture on a platter. Add remaining 1/4 tsp salt, stock, butter, and vinegar to hot pan. Scrape browned bits loosen with a wooden spoon, and stir until butter is melted. Cut pork into 12 slices; arrange over vegetables. Drizzle stock mixture over pork.

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