Place a jelly roll pan in oven. Preheat to 500º F, leave the pan in there while it preheats.

Remove pan and spray with non-stick spray. Add Brussels sprouts and potatoes in a single layer, and bake for 10 minutes.

Meanwhile combine olive oil, mustard, oregano, wine, thyme and honey in a small bowl. Whisk until well combined, or use a small mason jar with a lid and shake well.

Heat a skillet over medium-high heat with a bit of canola oil in the pan. Season the pork with salt and pepper, then add it to the skillet. Sear all sides of the tenderloin, and allow it to cook for about 5 minutes. Then, drizzle 2 tbls of the mustard mixture over the pork.

Once pork is browned, remove the sheet pan from the oven, and add the tenderloin to the center. Return the pan to the oven and cook the pork and veggies for another 10-15 minutes. 

Once the pork is cooked to an internal temperature of 165°F and the potatoes are fork-tender, you can turn off the oven and remove the sheet pan. Drizzle the remaining mustard mixture over all the ingredients. Season it with salt and pepper, and serve immediately.