Glazed Pork Tenderloin with Brussels Sprouts and Sweet Potatoes

Happy Weekend!! We have a busy few days ahead. Excited to hang out with friends and get a massage tomorrow!

This recipe is from Rachael Ray and I gave it a try because you make all of it in one baking dish. It is really easy and delicious! I really like the pear in it. It was also the first time Tyler and I have tried brussels sprouts. I liked them.....Tyler not so much - no suprise there =)

Glazed Pork Tenderloin with Brussels Sprouts and Sweet Potatoes

Serves: 4

1 1/2 lbs. pork tenderloin

Salt and Pepper

2 Tbsp. grainy mustard, plus more for serving

1 Tbsp. cider vinegar

1 Tbsp. brown sugar

1 lb. brussels sprouts, halved lengthwise
1 lb. sweet potatoes, cut into wedges
A handful of baby carrots
4 sprigs thyme, plus more for garnish
2 Tbsp. vegetable oil
1 firm-ripe Bosc pear, cut into chunks

1. Preheat oven to 425 degrees. Season the pork all over with salt and pepper. Place in the center of a roasting pan.

2. In a small bowl, stir together the mustard, vinegar and brown sugar and brush over the pork. Scatter the brussels sprouts, sweet potatoes, carrots and thyme around the pork. Sprinkle with the oil, any remaining mustard glaze, salt and pepper and stir to coat.

3. Transfer to the oven and roast, tossing the vegetables occasionally, until almost tender, about 30 minutes. (If they stick to the pan, add 2 Tbsp. water; stir.)

4. Stir in the pear and roast until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the pork registers 150 degrees, 15 to 20 minutes. Tent with foil if the roast starts to get too dark. Discard the thyme. let the roast rest for 5 minutes, then thinly slice and serve with the vegetables. Garnish with more thyme and serve with mustard dipping sauce.

Mustard Dipping Sauce:

3 Tbsp. grainy mustard

3 Tbsp. mayo

3 Tbsp. chopped pickles