- 4
Ingredients
- 1 1 1 (1-lb.) pork tenderloin, trimmed
- 3 3 3 tablespoons olive oil, divided
- 1 1/2 1 1/2 1/2 tablespoons chopped fresh thyme, divided
- 1 1/2 1 1/2 1/2 tablespoons chopped fresh rosemary, divided
- 1 1/4 1 1/4 1/4 teaspoons kosher salt, divided
- 3/4 3/4 3/4 teaspoon black pepper, divided
- 1 1 2-in. pound Yukon Gold potatoes, cut into 2-in. wedges
- 1 1 10 large Braeburn apple, sliced (about 10 oz.)
- 6 6 6 ounces haricots verts (French green beans), trimmed
- 3 3 3 tablespoons unsalted chicken stock
- 3 3 3 tablespoons unsalted butter
- 1 1/2 1 1/2 1/2 tablespoons apple cider vinegar
- 421 421
- 22g 22g
- 8g 8g
- 13g 13g
- 27g 27g
- 31g 31g
- 4g 4g
- 10g 10g
- 0g sugars 0g
- 691mg 691mg
- 5% 5% DV
- 33% 33% DV
- 421 421
- 22g 22g
- 8g 8g
- 13g 13g
- 27g 27g
- 31g 31g
- 4g 4g
- 10g 10g
- 0g sugars 0g
- 691mg 691mg
- 5% 5% DV
- 33% 33% DV
Preparation
Step 1
Ingredients
1 (1-lb.) pork tenderloin, trimmed
3 tablespoons olive oil, divided
1 1/2 tablespoons chopped fresh thyme, divided
1 1/2 tablespoons chopped fresh rosemary, divided
1 1/4 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
1 pound Yukon Gold potatoes, cut into 2-in. wedges
1 large Braeburn apple, sliced (about 10 oz.)
6 ounces haricots verts (French green beans), trimmed
3 tablespoons unsalted chicken stock
3 tablespoons unsalted butter
1 1/2 tablespoons apple cider vinegar
Nutritional Information
Down
Calories 421
Fat 22g
Satfat 8g
Unsatfat 13g
Protein 27g
Carbohydrate 31g
Fiber 4g
Sugars 10g
Added sugars 0g
Sodium 691mg
Calcium 5% DV
Potassium 33% DV
Calories 421
Fat 22g
Satfat 8g
Unsatfat 13g
Protein 27g
Carbohydrate 31g
Fiber 4g
Sugars 10g
Added sugars 0g
Sodium 691mg
Calcium 5% DV
Potassium 33% DV
How to Make It
Step 1
Preheat oven to 500°F. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).
Step 2
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°F. Bake pork 5 minutes.
Step 3
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.
Step 4
Remove pan from oven; add potato mixture to pan with pork. Bake at 450°F until a thermometer inserted in pork registers 140°F, 11 to 13 minutes. Remove pork from pan; place on a cutting board. Add green beans to pan with potato mixture. Bake at 450°F until potatoes are tender, about 10 minutes.
Step 5
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.
How to Make It
Step 1
Preheat oven to 500°F. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).
Step 2
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°F. Bake pork 5 minutes.
Step 3
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.
Step 4
Remove pan from oven; add potato mixture to pan with pork. Bake at 450°F until a thermometer inserted in pork registers 140°F, 11 to 13 minutes. Remove pork from pan; place on a cutting board. Add green beans to pan with potato mixture. Bake at 450°F until potatoes are tender, about 10 minutes.
Step 5
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.