Preheat oven to 400 degrees. Prepare a baking sheet with foil. Thoroughly rinse produce and pat dry. Core and cut apple into a 2" dice. Trim and slice green beans into 1" pieces. Mince garlic. Peel and cut red onion into thin strips. Stem and coarsely chop parsley. Rinse pork tenderloin and pat dry.

Season pork with 1 Tbsp. of BBQ spice blend and a pinch of salt and pepper. Heat 2 tsp. of olive oil in a medium pan over medium-high heat. Add pork and cook for 2 minutes on each side. Transfer to prepared baking sheet and roast for about 12-16 minutes, or until a minimum internal temperature of 145 degrees is reached. Remove from oven and enclose pork in the foil used on baking sheet. Let rest for 5 minutes before cutting into ½" slices. Reserve any juices left in foil.

In a small bowl, combine 1 Tbsp. plus 1 tsp. of BBQ spice rub, apple cider vinegar, ketchup, sugar, reserved pork juices and a pinch of salt and pepper. Mix together and set aside for plating.

Heat 1 tsp. of olive oil in medium pan used to sear tenderloin over medium heat (don't wipe it out; the brown parts are full of flavor!) Add garlic and cook until fragrant, about 30 seconds. Add apples, red onion (to taste), and green beans to the pan and cook for about 5 minutes. Season with remaining BBQ spice blend and a pinch of salt and pepper.

Divide sautéed vegetables between two plates. Shingle slices of pork against the veggies. Drizzle BBQ sauce over the pork. Garnish veggies with chopped parsley.