½cupquality balsamic vinegar--I love to use this Fig Balsamic Vinegar
Instructions
Preheat oven to 400 degrees.
Place the brussels sprouts and asparagus on a rimmed sheet pan with olive oil, 1 teaspoon salt and ½ teaspoon pepper. Spread out evenly allowing room for pork tenderloin in middle of pan.
Whisk together fig preserves, mustard, garlic and remaining salt and pepper.
Place pork on sheet pan and rub with fig spread.
Roast for 20-25 minutes, or until pork reaches 145 degrees.
Allow pork to rest 10 minutes before slicing and serving.
If making balsamic reduction, while pork is resting, bring balsamic vinegar to a boil over high heat, reduce to low heat, whisking every little bit until thick and syrupy--this only takes about 5-7 minutes total. Watch carefully so not to burn!