Mustard Rubbed Pork Tenderloin with Brussels Sprouts (great for all phases)
10 ounces brussels sprouts, quartered
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 large pork tenderloin (about 1 1/4 pounds), butterflied
2 tablespoons Dijon mustard
2 tablespoons olive oil
1/2 cup low sodium chicken broth
1. In a medium pot fitted with a steamer, steam brussels sprouts 8 minutes.
2. Sprinkle 1/2 teaspoon each salt and black pepper on pork and then spread with mustard. In a 12-inch skillet, warm 1 tablespoon olive oil over medium-high heat; add pork and cook 7 minutes. Turn and cook 6 minutes more; remove from pan and slice. Add chicken broth to pan and stir, scraping up brown bits; toss in brussels sprouts and heat for 1 minute.
3. Serve and enjoy!