Pork Tenderloin with Brussels Sprouts

Total time: 30 minutes
   Sliced pork tenderloin and Brussels sprouts cooked together in a brown sugar and hot mustard sauce.  Serve over brown rice for a healthy, one-dish dinner.

 Ingredients:

• 14oz (420gr) pork tenderloin
• 1 onion
• 2 tsp olive oil
• 14 - 16 Brussels sprouts
• 1 tbs brown sugar
• 1 tbs Dijon-style mustard
• 1 cup (8oz, 240ml) beef stock
• 1 tbs maizena dissolved in 2 tbs water

 Instructions:

• Roughly chop onion. 
• Heat oil in a large skillet.  Add onion and sauté until tender, about 5 minutes.
• Slice tenderloin into 1" (2.5cm) thick rounds.
• Move onions to the side of the skillet and add pork.  Brown about 2 minutes per side.
• Add sugar, mustard, and stock; stir to combine, cover and simmer for 10 minutes
• Trim Brussels sprouts: slice a bit off of the stem end and peel away the outer leaves - any that are damaged, wilted or discolored. Cut in half. 
• Lay the Brussels sprouts around the pork, cut side down. 
• Simmer until sprouts are fork tender, about 10 minutes longer. Dissolve cornstarch in water. 
• Move pork to the side, stir in cornstarch mixture, stirring until thickened. Serve.