Recipes and Links

Sheet Pan Roasted Pork with Apples and Potatoes

 

Serves: 4

Ingredients:

1 (1 lb) pork tenderloin, trimmed

3 Tbsp Flying Olive Rosemary or Garlic Extra Virgin Olive Oil or a Combination

1 ½ Tbsp chopped fresh thyme, divided (if you only have dried, use half as much)

1 ½ Tbsp chopped fresh rosemary, divided (if you only have dried, use half)

1 ¼ tsp kosher salt, divided

¾ tsp black pepper, divided

1 lb (about 4 medium) Yukon Gold potatoes cut into 2” wedges

1 large Braeburn apple, sliced (about 10 ozs)

6 oz green beans, trimmed (about 2 handfuls)

3 Tbsp unsalted chicken stock

2 Tbsp Flying Olive Butter Extra Virgin Olive Oil

2 Tbsp Flying Olive Gravenstein Apple Balsamic Vinegar or a Flying Olive White Balsamic Vinegar of Choice

Directions:

Preheat the oven to 500 degrees F. Place an empty (if desired, cover it with aluminum foil) rimmed baking sheet in the oven Do not remove it while the oven preheats.

Rub the pork with 1 Tbsp (or ½ Tbsp dried) thyme and 1 Tbsp rosemary, (or ½ Tbsp dried) ½ tsp salt, and ½ tsp pepper. Remove the (extremely hot!) pan from the oven. Add the pork tenderloin and return the pan to the oven. Immediately reduce the oven temperature to 450 degrees F. Bake pork tenderloin for 5 minutes.

Combine the remaining 2 Tbsp Flying Olive EVOO(s) of Choice, 2 tsp fresh (or 1 tsp dried) thyme, remaining 2 tsp (1 tsp dried) rosemary, ½ tsp salt, remaining ¼ tsp pepper, potatoes, and apple slices in a bowl. Toss the veggies to coat.

Remove the pan from the oven. Add the potato mixture to the pan with the pork in a single layer. Continue to bake at 450 degrees F until a thermometer inserted into the pork registers 140 degrees F, about 11-13 minutes. Remove the pork from the pan when it reaches temp, and place on a cutting board under loose aluminum foil. Add the green beans (be sure to pat them dry) to the pan with the potato mixture. Continue baking at 450 degrees F until the potatoes are tender, about 5-10 minutes.

Place the potatoes and green beans on a platter. Add the remaining ¼ tsp salt, stock, butter, and Flying Olive Balsamic Vinegar to the hot pan. Scrape the browned bits to loosen with a wooden spoon until well combined. Cut the pork into 12 slices and arrange over the vegetables. Drizzle the stock mixture from the pan over the pork.

Serve.

Submitted by Barb L.