Peel, trim, and cut carrot into ¼" pieces on an angle. Trim bottoms off Brussels sprouts and halve (quarter if larger than ping-pong balls). Pat pork tenderloin dry, and season all over with ¼ tsp. salt and a pinch of pepper.

Toss carrot and Brussels sprouts with 2 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper on prepared baking sheet. Spread into a single layer on one half of baking sheet, leaving room to add pork tenderloin later. Roast in hot oven, 7 minutes. Remove from oven. Vegetables will finish cooking in a later step. While vegetables roast, sear pork tenderloin.

Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and pork tenderloin to hot pan. Sear until lightly browned on two sides, 3-4 minutes per side. Transfer pork to other side of baking sheet with vegetables. Reserve pan; no need to wipe clean.

Roast in hot oven until vegetables are tender and pork tenderloin reaches a minimum internal temperature of 145 degrees, 13-16 minutes. Rest cooked pork tenderloin at least 5 minutes before slicing into ½" pieces. While vegetables and pork roast, make glaze.

Return pan used to sear pork tenderloin to medium-high heat. Add red cooking wine and fig spread and stir occasionally until it thickens into a thin syrup, 1-2 minutes. If glaze reduces too much or thickens too much as it cools, stir in water, 1 Tbsp. at a time, until desired consistency is reached. Plate dish as pictured on front of card, placing pork on glaze and garnishing vegetables with goat cheese (crumbling with your hands if needed). Bon appétit!