Pork Tenderloin Cordon Bleu with Mushroom-Mustard Cream Sauce and Oven Roasted Brussel Sprouts with Smokey Bacon

Team effort by my sister and I last night. Jess was in charge of the pork tenderloin and I made the brussel sprouts. So much pork involved in this dinner. It was delicious.

For the pork tenderloin, recipe was followed pretty much exactly; however, we used plain dijon mustard instead of coarse-ground mustard. I would have liked to use the coarse-ground mustard as I've had a roast marinated with it before and it was to die for, but we didn't want to add to our grocery list. We also just used normal deli ham - I'm not sure if 'tavern ham' is a specific kind or not. Nonetheless, the pork tenderloin was delicious! There was 4 of us, we ate it all. Every last bit.

For the brussel sprouts, I just used normal bacon, salt, dijon mustard and honey instead of the 'special' kinds mentioned in the recipe. I also added in 1/4 tsp of cayenne pepper for a little added kick. I lined the baking sheet with aluminium foil instead of parchment paper. I forgot to turn them until the last 10 minutes, but that turned out to be okay. They are cooked until golden brown and slightly charred. It doesn't explicitly say it in the recipe, so I'll just mention it here: the bacon gets mixed in raw and cooks in the oven. These brussel sprouts were so so so so good. I've only had brussel sprouts a few times and I've never been particularly crazy about them, but I wanted to eat them all too myself.