2 tablespoons extra-virgin olive oil, divided
1 (1-lb.) pork tenderloin
12 oz. Brussels sprouts, halved (3 cups)
12 oz. small red potatoes, unpeeled, cut into 1/2-inch wedges (3 cups)
1 medium onion, cut into 1/2-inch wedges
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons coarse-ground Dijon mustard
1 teaspoon dried tarragon
1. Heat oven to 425°F. Heat 2 teaspoons of the oil in large skillet over medium-high heat until hot. Brown pork 5 to 6 minutes, turning to brown all sides; remove.
2. Place Brussels sprouts, potatoes and onions on large foil-lined rimmed baking sheet; toss with 1 tablespoon of the oil, salt and pepper. Arrange in single layer; place pork in center. Combine mustard, tarragon and remaining 1 teaspoon oil in small cup; brush over pork.
3. Bake 20 to 25 minutes or until internal temperature in thickest part of pork reaches 145ºF. to 150ºF. Remove pork; loosely cover with foil. Let stand 5 minutes before thinly slicing. Continue cooking vegetables an additional 5 to 10 minutes or until tender and lightly browned. Serve with pork.
PER SERVING: 305 calories, 12 g total fat (2.5 g saturated fat), 27 g protein, 24.5 g carbohydrate, 50 mg cholesterol, 555 mg sodium, 4.5 g fiber