Roasted Pork with Apples and Potatoes ala ~DKBB~

Roasted Pork with Apples and Potatoes ala ~DKBB~

(original recipe in the March 2018 edition of Cooking Light magazine)

Photo from Cooking Light

1 1 lb. pork tenderloin, trimmed

3 Tbsp. olive oil

1½ Tbsp. fresh thyme, chopped

1½ Tbsp. fresh rosemary, chopped

1¼ tsp. kosher salt, divided

1 tsp. cracked black pepper

4 to 6 potatoes, cut into 2” wedges (any kind - your choice - could also use sweet potatoes)

2 large Braeburn apples, peeled and sliced

12 to 16 oz. fresh green beans, trimmed

¼ cup chicken stock

¼ cup unsalted butter

2 Tbsp. apple cider vinegar

• Preheat oven to 500° F; place heavy rimmed baking sheet (jelly roll pan) in oven and leave in while oven preheats.
• Combine oil, thyme, rosemary, 1 tsp. salt, and pepper; rub ⅓ of this on pork.
• Remove hot pan from oven, place pork on it, and return to oven; immediately lower the oven temperature to 450° F and bake pork for 5 minutes.
• Toss potato wedges and apple slices with remaining oil/seasonings mixture, coating all well.
• Remove pan from oven; add coated potatoes and apples to pan with pork and return to oven; continue baking until a thermometer inserted in pork registers at least 140° F (15 minutes).
• When pork reaches correct temperature, remove it from the pan, place on plate, and let it cool a bit, then slice it into ¾” to 1” slices.
• Leaving potatoes/apples on pan, add the green beans and continue baking for another 10 to 12 minutes (you want the potatoes done and the beans just a tich past crisp).
• Remove pan from oven and place potatoes/apples/beans in a bowl.
• To now-empty hot pan, add ¼ tsp. salt, stock, butter, and vinegar; scrape all leavings on bottom of pan loose and stir until butter is melted.
• Add veggies and sliced pork back to pan and put back in oven for another 5 to 8 minutes.
• Serve pork, veggies, and stock together.