Pork Tenderloin with Roasted Sweet Potato and Brussels Sprouts

1 ethically raised pork tenderloin
6 frozen brussels sprouts
1 small sweet potato
1/8 of a red onion, diced
olive oil
salt, pepper, Spike seasoning. Dijon mustard to serve.

Preheat oven to 350. Rinse tenderloin, pat dry, place in a roasting pan and drizzle with a little olive oil. Sprinkle Spike, salt and pepper to taste, and place in oven.

Cook for 35 minutes.

Meanwhile, peel and dice sweet potato, let sprouts thaw for a a little while and cut into quarters.

At end of 35 minutes, put veggies in a pile beside the tenderloin and put it all back into the oven for 30 minutes. Then stir the veggies and check the meat temp (should be close to 145).

Put back in the oven for 20 minutes. Remove. Slice the tenderloin and enjoy.