Mustard-Rubbed Pork Tenderloin With Brussels Sprout Ragout

• 10 ounces brussels sprouts, quartered
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1 large pork tenderloin (about 1 1/4 pounds), butterflied
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 1/4 cup white wine
• 1/4 cup chicken broth
• 1/2 cup diced pancetta or bacon
• 1 small yellow onion, thinly sliced
• 1/4 cup dried cherries
• 1 tablespoon chopped sage leaves

1. 1. In a medium pot fitted with a steamer, steam brussels sprouts 8 minutes.
2. 2. Sprinkle 1/2 teaspoon each salt and black pepper on pork and then spread with mustard. In a 12-inch skillet, warm 1 tablespoon olive oil over medium-high heat; add pork and cook 7 minutes. Turn and cook 6 minutes more; remove from pan and slice. Add wine and chicken broth to pan and stir, scraping up brown bits; set aside and keep warm.
3. 3. Warm remaining olive oil in a small saute pan over medium-high heat. Add pancetta or bacon and saute until brown, stirring occasionally, about 3 minutes. Reduce heat to medium and add onion; cook until translucent, 5 minutes. Add cherries, sage, and brussels sprouts; cook 3 minutes more. Season with remaining salt and black pepper.
4. 4. On a platter, arrange pork and vegetables; drizzle with sauce. Serve.

brussels sprouts, salt, freshly ground black pepper, pork tenderloin, mustard, olive oil, white wine, chicken broth, bacon, yellow onion, dried cherries, sage

Taken from www.epicurious.com/recipes/member/views/mustard-rubbed-pork-tenderloin-with-brussels-sprout-ragout-52975101 (may not work)