Maple Dijon Glazed Pork Tenderloin with Roasted Brussels Sprouts

Preheat oven to 425°F (220°C).

Trim Brussels sprouts, cut in half, and place on a baking sheet. Toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

In a small bowl, whisk together 3 tablespoons maple syrup, 2 tablespoons Dijon mustard, 2 minced garlic cloves, 1 tablespoon chopped fresh thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to make the glaze.

Pat the pork tenderloin dry with paper towels. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 6-8 minutes total.

Brush half of the maple-Dijon glaze over the pork. Place the skillet in the oven along with the baking sheet of Brussels sprouts.

Roast for 15-18 minutes, turning the Brussels sprouts halfway through, until the pork reaches an internal temperature of 145°F (63°C) and the Brussels sprouts are caramelized and tender.

Remove the pork from the skillet and let rest on a cutting board for 5 minutes. Meanwhile, place the skillet over medium heat (careful, the handle will be hot).

Add 1 tablespoon balsamic vinegar, remaining minced garlic clove, and 1 tablespoon butter to the skillet. Stir to combine with the pan juices, scraping up any browned bits.

Add the remaining maple-Dijon glaze to the skillet and simmer for 1-2 minutes until slightly thickened.

Slice the pork tenderloin into 1/2-inch medallions. Serve with the roasted Brussels sprouts and drizzle the sauce over the pork.