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