Blackberry Balsamic Pork Tenderloin with Honey Mustard Brussel Sprouts

In a large bowl, gently fold together 12 oz blackberries, 2 tbsp light brown sugar, 1 ½ tbsp balsamic vinegar, and 1 tbsp fresh thyme leaves. Pour berry mixture into a Suvie pan.

Pat 1 lb pork tenderloin dry with paper towels. Rub 2 tsp olive oil over the tenderloin and season liberally with kosher salt and ground black pepper. Place tenderloin on a Suvie roasting rack and place the rack in the same pan as the blackberry mix. Place pan in the bottom zone of Suvie.

Add 1 lb brussel sprouts to a Suvie pan, drizzle with olive oil, and season with ½ tsp salt and ¼ tsp ground black pepper. Insert pan in the top zone of your Suvie, input settings, and cook now. Stir brussel sprouts halfway through cooking.

Set Suvie Cook Settings - Bottom Zone: Roast at 350°F for 45 minutes, Top Zone: Roast at 400°F for 30 minutes

After the cook, remove pans from Suvie and transfer pork to a cutting board. Allow pork to rest for 10 minutes before slicing into medallions. Lightly smash blackberry mixture in the pan with a fork and stir to combine.

In a large bowl, gently fold together roasted brussel sprouts, 2 tbsp Dijon mustard, and 2 tbsp honey. Return brussel sprouts to pan and broil 7-10 minutes, until fragrant and browned.

To serve, divide pork medallions and brussel sprouts between plates. Top with blackberry sauce.