Directions

1. Preheat oven to 425°. Line rimmed baking sheet with aluminum foil. Toss potatoes with 1 tablespoon olive oil on baking sheet. Bake 20 minutes, stirring once, until potatoes are golden.
2. Meanwhile, heat 1 tablespoon olive oil in deep 12-inch nonstick skillet over medium-high heat and cook mushrooms, stirring occasionally, until browned, about 6 minutes. Stir in vinegar and cook, until almost absorbed, about 1 minute. Remove mushrooms and set aside.
3. Heat remaining 1 tablespoon olive oil in same skillet over medium-high heat and cook pork, stirring occasionally, until almost done, about 4 minutes; remove pork and set aside.
4. Cook shallots in the same skillet over medium heat, stirring occasionally, until tender, about 4 minutes. Stir in garlic and cook 30 seconds. Stir in green beans and water. Cook covered until beans are crisp-tender, about 4 minutes. Stir in Sauce and rosemary. Bring to a boil. Reduce heat to low. Stir in pork and simmer until pork is done, about 2 minutes. Sprinkle with pepper. Remove from heat.
5. Arrange potatoes on serving platter. Top with pork mixture and mushrooms.