Prep and roast the sweet potato: Preheat the oven to 400 degrees. Halve the sweet potato, then cut into wedges (like steak fries!). Trim and halve the Brussels sprouts lengthwise, then thinly slice into shreds. Toss the sweet potato wedges on a foil-lined baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 20-25 minutes, flipping halfway through cooking, until golden brown.

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. 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 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.

Finish and plate: Let the pork tenderloin rest for 5 minutes before thinly slicing. Serve alongside the sweet potato wedges and Brussels-sprout apple hash. Enjoy!