Sheet Pan Pork Tenderloin with Brussels Sprouts

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Rinse, trim and cut 4 cups Brussels Sprouts in half. Rinse and cut 2 pounds Sweet Potatoes into chunks that are about an inch in size - no need to peel unless you want to. Line a baking sheet with parchment and preheat the oven to 400°F.
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Whisk the sauce ingredients together in a small bowl: 1.5 tablespoons Soy Sauce, 3 tablespoons Olive Oil. 1 teaspoon Ginger, 1 clove Garlic, 1 teaspoon Sesame Oil. Place the prepared sweet potatoes and Brussels sprouts into a medium to large mixing bowl and toss it with half of the sauce.
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Place the pork tenderloin on the baking sheet and arrange the sweet potatoes and Brussels sprouts around it. Use a pastry brush to coat the pork with the remaining sauce and place the pan in the oven. Roast for 20 minutes, check the meat temperature and toss the veggies. Cook for 5 to 10 minutes longer until the pork reaches an internal temperature of 145°F. Note: If you are saving sauce to pour over at the end set it aside before brushing it on the meat.