Herb-Crusted Pork Tenderloin with Roasted Sweet Potatoes and Balsamic Brussels Sprouts

Preheat oven to 425°F (220°C).

Peel and cut 2 medium sweet potatoes into 1-inch cubes. Place on a baking sheet, drizzle with 1 tablespoon olive oil, season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss to coat.

Trim and halve 12 ounces of brussels sprouts. Place on a separate baking sheet, drizzle with 1 tablespoon olive oil, season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss to coat.

Place both baking sheets in the oven. Roast sweet potatoes for 25-30 minutes, stirring halfway through. Roast brussels sprouts for 20-25 minutes until crispy on the edges.

While vegetables roast, pat 1 pound pork tenderloin dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Finely chop 1 tablespoon fresh rosemary, 1 tablespoon fresh thyme, and mince 2 garlic cloves. Mix herbs and garlic in a small bowl.

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

Remove skillet from heat. Brush 2 tablespoons dijon mustard all over the seared pork, then press the herb-garlic mixture onto the mustard to create a crust.

Transfer the skillet to the oven and roast for 12-15 minutes, or until the internal temperature reaches 145°F (63°C).

While pork is roasting, mix 2 tablespoons balsamic vinegar and 1 tablespoon maple syrup in a small bowl.

When brussels sprouts are done, remove from oven and immediately toss with the balsamic-maple mixture.

When pork is done, remove from oven and let rest for 5 minutes before slicing.

Slice the pork tenderloin into medallions and serve with roasted sweet potatoes and balsamic brussels sprouts.