1 pork tenderloin (about 1 lb)
kosher salt and black pepper
4 sprigs fresh thyme
4-6 slices bacon
1 T olive oil

Heat oven to 400 degrees. Pat the pork dry with paper towels. Season with salt and pepper. Top the pork with the thyme and wrap it with the bacon. Heat the oil in a large cast iron skillet. (I used my Dutch oven and had to cut the tenderloin in half to get it to fit.) Add the pork and cook for 2 minutes per side. Transfer to oven and roast for 20 to 25 minutes (until it reaches 155 degrees inside). Let rest for 5 minutes before slicing.

1 lb green beans, trimmed
3 T unsalted butter
2 t fresh lemon juice
1/4 cup unsalted roasted almonds, chopped
Kosher salt

Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 4-6 minutes. Drain and transfer to a serving bowl. Meanwhile brown the butter. Melt the butter in a skillet or small saucepan over medium heat (preferably a light colored one, this helps to see the color develop). Stir the butter as it starts to foam. Remove from heat as soon as it starts to turn golden brown and smells nutty (about 1 minute). Add the lemon juice, almonds and about 1/4 t salt. Swirl skillet over heat for 30 seconds more to toast the almonds. Spoon the mixture over the green beans