Sheet Pan Roasted Pork With Apples and Potatoes

By johnwhorfin

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

Details

Servings 4
Adapted from cookinglight.com

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.