Adjust oven rack to middle position and heat oven to 450 degrees. Pat pork dry with paper towels and sprinkle with thyme, 2 teaspoons lemon zest, ½ teaspoon salt, and ½ teaspoon pepper. Toss green beans with 3 tablespoons oil, ¼ teaspoon salt, and remaining ¼ teaspoon pepper in bowl.

Heat 1 tablespoon oil in 12-inch oven safe skillet over medium-high heat until just smoking. Brown pork on all sides, 5 to 7 minutes. Off heat, center tenderloins in skillet, alternating thicker and thinner ends, and arrange green beans around sides. Transfer skillet to oven and roast until pork registers 140 degrees and green beans are tender, 10 to 12 minutes.

Transfer pork to cutting board, tent with aluminum foil, and let rest for 10 minutes. Whisk garlic, lemon juice, remaining 1 teaspoon lemon zest, remaining ⅛ teaspoon salt, and remaining 6 tablespoons oil in bowl until combined. Drizzle 1 tablespoon dressing over green beans and toss to combine. Transfer to serving platter and sprinkle with almonds and goat cheese. Slice pork ½ inch thick and serve with green beans, passing remaining dressing separately.