If using pork tenderloin, pat dry and season all over with 1/4 tsp. salt and a pinch of pepper. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Place pork tenderloin in hot pan and sear on two sides until browned, 3-4 minutes per side. Place on prepared baking sheet and follow same instructions as chicken in Step 2. Roast until pork tenderloin reaches a minimum internal temperature of 145 degrees, 15-17 minutes. Remove from baking sheet. If Brussels need more time, roast 2-3 more minutes.
If using bacon, line a plate with a paper towel. Place a medium non-stick pan over medium heat and add bacon to hot pan. Flip occasionally until crisp, 6-8 minutes. Transfer to towel-lined plate to remove excess oil.