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Pdf1tsp dried thyme
Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry all produce.
Toss potatoes on a baking sheet with a large drizzle of oil, thyme, and a big pinch of salt and pepper. Roast on middle rack, tossing halfway, until browned and tender, 20-25 minutes.
Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; remove from pan and set aside.
Toss green beans on a second baking sheet with a large drizzle of oil and a pinch of salt and pepper. Roast on top rack until browned and tender, 10-12 minutes.
Meanwhile, heat a drizzle of oil in pan used for pork over medium heat. Add shallot; cook, stirring, until lightly browned, 4-5 minutes.
Stir in vinegar; simmer until slightly reduced, 30-60 seconds. Add jam and ½ cup water (½ cup for 4 servings). Cook until thickened, 3-5 minutes. Season with salt, pepper, and up to ½ tsp sugar (1 tsp for 4) to taste.
Turn off heat. Stir in 2 TBSP butter (for 4) until melted.
Return pork to pan; turn to coat in sauce.
Divide pork, potatoes, and green beans between plates. Top pork with any remaining sauce and serve.