Preheat the oven to 450 degrees Farenheit. Season pork tenderloin with salt and pepper
In a food processor, combine olive oil, balsamic vinegar, garlic cloves, rosemary leaves, Italian seasoning, honey, hot sauce, boullion, and pepper. Pulse until the marinade is mixed thoroughly.
In a large skillet, heat 1 tbsp of oil over medium heat. Add the pork tenderloin and cook, turning frequently, until brown on all sides, about 10-12 minutes.
In the meantime, line a sheet pan with parchment paper. Spread the halved Brussels sprouts and diced butternut squash. Season with salt and pepper and toss with 1 tbsp of olive oil. Push veggies to the side to make room for pork.
Once browned, transfer the pork tenderloin onto the sheet pan. Baste with half of the balsamic sauce and lightly drizzle onto Brussels sprouts.
Roast in the oven for 12=15 minutes or until pork is done and Brussels sprouts are nicely browned.
Cut the tenderloin into 1/2 inch thick slices nad serve with the other half of balsamic sauce over the top. Garnish with parsley and serve.
Adapted from: Eat Well 101