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Ingredients
- 1 1 1 (1-lb) pork tenderloin, trimmed
- 3 3 3 Tbsp olive oil, divided
- 1 1/2 1 1/2 1/2 Tbsp chopped fresh thyme, divided
- 1 1/2 1 1/2 1/2 Tbsp chopped fresh rosemary, divided
- 1 1/4 1 1/4 1/4 tsp kosher salt, divided
- 3/4 3/4 3/4 tsp black pepper, divided
- 1 1 2-in lb Yukon Gold potatoes, cut into 2-in wedges
- 1 1 10 large Braeburn apple, sliced (about 10 oz)
- 6 6 6 oz haricots verts (French green beans), trimmed
- 3 3 3 Tbsp unsalted chicken stock
- 3 3 3 Tbsp unsalted butter
- 1 1/2 1 1/2 1/2 Tbsp apple cider vinegar
Details
Servings 4
Preparation time 20mins
Cooking time 40mins
Preparation
Step 1
Preheat oven to 500. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).
Rub pork with 1 Tablespoon oil, 2 1/2 teaspoons thyme, 2 1/2 teaspoons rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Remove pan from oven; add pork, and return to oven. Immediately reduce oven temperature to 450. Bake pork 5 minutes.
Combine remaining 2 Tablespoons oil, remaining 2 teaspoons thyme, remaining 2 teaspoons rosemary, 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, potatoes, and apple in a bowl; toss to coat.
Remove pan from oven; add potato mixture to pan with pork. Bake at 450 until a thermometer inserted in pork registers 140, 11 to 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.
Place potato mixture on a platter. Add remaining 1/4 teaspoon salt, stock, butter, and vinegar to hot pan. Scrape browned bits loose 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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