INGREDIENTS
1 lb
lean pork tenderloin
3 tbsp
olive oil
1 1/2 tbsp
fresh thyme
1 1/2 tbsp
fresh rosemary
1 1/4 tsp
kosher salt
3/4 tsp
black pepper
1 lb
yukon gold potatoes
10 ozs
braeburn apple
6 oz
haricots verts
3 tbsp
chicken stock
3 tbsp
unsalted butter
1 1/2 tbsp
apple cider vinegar