Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).

Peel, trim, and cut carrot into 1/4" slices on an angle.

Pat pork tenderloin dry and, on a separate cutting board, cut into 3/4"-thick medallions. Season both sides with 1/4 tsp. salt and a pinch of pepper.

Place Brussels sprouts and carrot on prepared baking sheet. Toss with 1 Tbsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil into vegetables.

Spread into a single layer and roast in hot oven until tender and lightly browned, 15-17 minutes.

While vegetables roast, cook medallions.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add medallions to hot pan. Cook until browned and pork reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

Transfer medallions to a plate.

Reserve pan; no need to wipe clean.

Return pan used to cook medallions to medium-high heat and add demi-glace, brown sugar, 1/4 cup water, and a pinch of salt to hot pan. Bring to a boil.

Once boiling, stir occasionally until thickened, 1-2 minutes.

Remove from burner and swirl in butter.

Plate dish as pictured on front of card, placing medallions on sauce, and garnishing vegetables with Parmesan. Bon appétit!