Hot Honey Mediterranean Pork Tenderloin

Instructions

1. Preheat oven to 425 degrees. Line a sheet pan with foil and coat with cooking spray. In a small bowl, stir together mustard and Italian seasoning. Season with salt and black pepper, if desired.
2. In a medium bowl, toss together Brussels sprouts with 1 tablespoon oil; season with salt and black pepper, if desired. Spread Brussels sprouts in a single layer on prepared pan, leaving room for pork.
3. Wash pork and pat dry with paper towels. Brush half of the mustard mixture all over pork and transfer to prepared pan; roast 15 minutes.
4. Brush remaining sauce onto pork; continue roasting until internal temperature reaches 145 degrees and Brussels sprouts are crispy, about 15 minutes more. Remove from oven, tent pork with foil and let rest 15 minutes before slicing.
5. In a small saucepan, heat remaining oil over medium. Stir in garlic, red pepper and ginger until fragrant, about 1 minute. Add lemon juice, zest and honey; cook, stirring, until thickened, about 5 minutes. Season with salt, if desired.
6. Drizzle sauce over Brussels sprouts and sprinkle with feta and pomegranate seeds. Serve immediately with pork slices.