Sheet Pan Roasted Pork with Apples and Potatoes


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


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