Wash and dry all produce. Preheat oven to 425 degrees. Halve potatoes. Zest lemons until you have 1 tsp zest, then cut into halves. Peel and core apples, then cut into 1/2-inch cubes.

Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in oven until tender and crisped, 20-25 minutes. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Season pork all over with rosemary, salt, and pepper.

Add pork to pan and sear, turning occasionally, until browned all over, 6-8 minutes. Transfer to a second baking sheet. Toss green beans on same sheet with a drizzle of oil and a pinch of salt and pepper. Roast in oven until pork reaches desired doneness and green beans are tender, about 15 minutes. Set pork aside to rest.

Meanwhile, melt 2 TBSP butter in a medium pot over medium heat. Add apples and 1 TBSP sugar and toss to coat. Squeeze in juice from one lemon half, then stir in applesauce spice and a pinch of salt. Pour in enough water to reach halfway up apples. Bring to a boil and cook until soft, about 15 minutes.

Mash apples in pot with a potato masher or fork until smooth. Season to taste with salt and lemon juice.

Finely chop parsley. Toss green beans with lemon zest and a squeeze of lemon. Slice pork, then divide between plates along with potatoes and green beans. Spoon applesauce over pork and garnish with parsley.