Roasted Pork Tenderloin with Potatoes and Apples

Bring pork to room temperature, about 40 minutes to an hour. Season with salt and pepper. Preheat oven to 400 degrees.

Chop onions, potatoes and apples into 2-inch wedges, making sure they are similar in size. Spread onto large baking sheet, rub with olive oil and season with salt, pepper, 2 teaspoons rosemary and 2 teaspoons thyme. Put in oven for 15 minutes.

While veggies are roasting, heat vegetable oil in cast-iron skillet over high heat. Sear pork on each side until browned, about 2 minutes per side or 10 minutes total. Remove from heat, and season with remaining 2 teaspoons rosemary and 2 teaspoons thyme. Add seasoned seared pork tenderloin to vegetable tray, nested in the middle. Cook until thermometer registers 130 degrees, about 10-15 minutes. Remove pork from vegetables, cover with foil. Raise oven temperature to 450 degrees and continue to cook vegetables.

While the pork is cooking in the oven, deglaze skillet used to sear pork with stock, vinegar and butter. Scrape browned bits loose with a wooden spoon, and stir until butter is melted. Season with salt to taste. Transfer to serving dish.

Trim green beans. Season with salt, pepper and olive oil. Transfer to vegetable tray 10 minutes after removing pork. Cook for 15 minutes until cooked. At this point, the potatoes should be fully cooked along with the rest of the vegetables.

Drizzle sauce over sliced pork and serve with vegetables.