Brown-Sugar Glazed Pork Tenderloin with Sweet Potato Wedges and Brussels Sprout-Apple Hash

Season and roast the pork: In a small bowl, combine the brown sugar and the blackening seasoning. Season the pork tenderloin on all sides with salt and pepper. Coat the pork tenderloin on all sides with a thick layer of the brown sugar mixture. You may have some leftover.

Roast the pork: Place the pork tenderloin on the baking sheet with the sweet potatoes and return to the oven for 15-20 minutes, flipping halfway through cooking, until cooked to desired doneness.

Make the Brussels sprout-apple hash: Peel, core and dice the apple. Zest and halve the lemon. Heat a large drizzle of oil in a large pan over medium heat. Add the shredded Brussels sprouts and the apple and cook, tossing, for 5-6 minutes, until the Brussels sprouts are slightly golden brown. Stir in the cranberries, a pinch of lemon zest, and a squeeze of lemon juice (to taste). Season with salt and pepper.