Maple-Mustard Glazed Pork Tenderloin with Roasted Brussels Sprouts and Wild Rice Pilaf

Preheat oven to 400°F (200°C).

Rinse 1 cup wild rice blend under cold water. In a medium saucepan, combine the rice with 2 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until rice is tender and liquid is absorbed.

While rice cooks, trim the ends off 1 pound Brussels sprouts and cut them in half. Place on a baking sheet, drizzle with 2 tablespoons olive oil, and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss to coat evenly.

Pat the 1.25 pounds pork tenderloin dry with paper towels. Season all sides with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

In a small bowl, whisk together 3 tablespoons maple syrup, 2 tablespoons Dijon mustard, 1 tablespoon whole grain mustard, and 1 tablespoon apple cider vinegar. Set aside.

Heat a large oven-safe skillet over medium-high heat. Add 2 tablespoons olive oil. When oil is shimmering, add the pork tenderloin and sear on all sides until golden brown, about 2-3 minutes per side.

Peel and finely dice 1 medium shallot and 3 cloves garlic. Remove the leaves from 2 sprigs of thyme.

Transfer the seared pork to a plate. Reduce heat to medium and add the diced shallot to the same skillet. Sauté for 2 minutes until softened, then add the garlic and thyme leaves and cook for 30 seconds until fragrant.

Pour in half of the maple-mustard mixture (about 3-4 tablespoons) and stir to combine, scraping up any browned bits from the bottom of the pan.

Return the pork to the skillet, spooning some of the sauce over the top. Transfer the skillet to the oven along with the tray of Brussels sprouts.

Roast the pork and Brussels sprouts for 15-18 minutes, turning the Brussels sprouts halfway through. After 10 minutes, brush the remaining maple-mustard mixture over the pork.

Check the pork with a meat thermometer - it should register 145°F (63°C) for medium. If needed, continue roasting until it reaches temperature.

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

Fluff the cooked wild rice with a fork and stir in 1/4 cup dried cranberries.

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

Divide the wild rice pilaf among three plates, top with sliced pork tenderloin, and serve with roasted Brussels sprouts. Spoon any remaining sauce from the skillet over the pork.