1

Set a rack in the middle of the oven and preheat to 425 F (220 C).

2

While the oven heats, scrub the sweet potatoes and cut them into 0.75-inch cubes on the cutting board.

3

Pile the cubes onto a large rimmed sheet pan, toss with olive oil and salt, and spread into one layer.

4

Slide the pan into the oven and roast 8 minutes until the cube edges soften and start turning golden.

5

While the sweet potatoes roast, trim the dry stem ends off the Brussels sprouts and halve each one lengthwise.

6

Mince the garlic, then stir it in a small bowl with olive oil, half the Dijon, thyme, rosemary, salt, and pepper.

7

Pat the pork tenderloin completely dry with paper towels so the herb paste clings.

8

Pull out the pan, stir the sweet potatoes, and push them to the edges to open a lane down the center.

9

Scatter the halved sprouts among the sweet potatoes, drizzle with olive oil, season with salt and pepper, and toss on the pan.

10

Lay the pork in the center lane and spoon the herb paste over the top and sides, spreading it into an even coat.

11

Roast 18 to 20 minutes until the pork reads 145 F in its thickest part and the sprouts are browned and crisp at the edges.

12

While the pork roasts, whisk the maple syrup and remaining Dijon in the same small bowl until smooth and glossy.

13

Move the pork to the cutting board and rest 5 minutes so the juices settle back into the meat.

14

While the pork rests, toss the vegetables in the pan juices with tongs so every piece picks up the browned bits.

15

Slice the pork into 0.5-inch rounds, plate with the vegetables, and drizzle the maple-mustard over the top.

Sheet Pan Herb-Crusted Pork with Brussels & Sweet Potatoes

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