Honey-Garlic Glazed Pork Tenderloin with Roasted Sweet Potato Wedges and Balsamic Brussels Sprouts

Preheat oven to 425°F (220°C) and position racks in the upper and lower thirds of the oven.

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

Wash sweet potatoes thoroughly, then cut into 1-inch thick wedges (no need to peel).

Toss sweet potato wedges with 2 tablespoons olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Arrange in a single layer on a baking sheet.

Trim ends off brussels sprouts and cut in half (quarter any very large ones). Remove any discolored outer leaves.

Toss brussels sprouts with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Arrange cut-side down on a second baking sheet.

Place sweet potatoes on the lower rack of the oven and roast for 15 minutes.

Meanwhile, peel and mince 6 garlic cloves. Strip leaves from 2 sprigs of rosemary and 2 sprigs of thyme, finely chop the leaves.

In a small bowl, whisk together 3 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon apple cider vinegar, half of the minced garlic, and half of the chopped herbs.

Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil.

Once the oil is hot and shimmering, add the pork tenderloin and sear on all sides until golden brown, about 2-3 minutes per side.

After the sweet potatoes have been roasting for 15 minutes, add the brussels sprouts to the oven on the upper rack.

Brush half of the honey-garlic mixture over the seared pork tenderloin, then place the skillet in the oven (middle rack if possible) for 15-18 minutes, or until the internal temperature reaches 145°F (63°C).

Remove pork from oven and transfer to a cutting board. Tent with foil and rest for 5-10 minutes.

While the pork rests, place the skillet back over medium heat (careful, the handle will be hot). Add remaining minced garlic and cook for 30 seconds until fragrant.

Add 1/4 cup chicken broth to deglaze the pan, scraping up any browned bits from the bottom.

Add the remaining honey-garlic mixture, bring to a simmer, and cook until reduced and slightly thickened, about 3-4 minutes.

In a small bowl, whisk together 2 tablespoons balsamic vinegar and 1 teaspoon dijon mustard.

Remove the brussels sprouts from the oven (they should be crispy on the edges and tender inside) and immediately toss with the balsamic-mustard mixture and remaining chopped herbs.

Remove the sweet potato wedges from the oven when they are golden and fork-tender.

Slice the rested pork tenderloin into 1/2-inch medallions.

Serve pork medallions drizzled with the honey-garlic pan sauce, alongside the sweet potato wedges and balsamic brussels sprouts.