Rosemary Pork Loin with Sweet Potato and Green Beans

Instructions

1. Peel and cube the sweet potato, trim the green beans, cut the onion into wedges, and mince the garlic. Pat the pork loin dry, do not rinse it, then season all sides with kosher salt, black pepper, and rosemary.
2. Heat the oven to 425F. Toss the sweet potato and onion with most of the cooking oil, garlic, and a pinch of salt on a baking sheet. Roast until the sweet potato is browned and fork-tender, about 25-30 minutes, stirring once halfway through.
3. Heat the remaining cooking oil in an oven-safe skillet over medium-high heat. Sear the seasoned pork until golden brown on both sides, about 2-3 minutes per side, and the surface releases easily.
4. Transfer the skillet to the oven and roast the pork until the thickest part reads 145°F (63°C) on an instant-read thermometer. Remove it and let it rest at least 3 minutes before slicing. Wash the board, knife, and hands with soap and water before touching anything else.
5. While the pork rests, steam the green beans in the skillet or a covered saucepan with a small splash of water until crisp-tender, about 4-6 minutes. Drain any excess water, then toss with the apple cider vinegar and a pinch of salt until glossy and bright.
6. Slice the rested pork and serve it with the roasted sweet potato, onion, and green beans. Taste the vegetables and adjust with salt, black pepper, and a small splash of apple cider vinegar.