Peel, trim, and cut carrot on an angle into ¼" rounds. 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. 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. Remove from burner. Transfer pork to empty side of baking sheet. Reserve pan; no need to wipe clean.

Roast vegetables and pork tenderloin 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, then slice into ½" medallions. While pork rests, make glaze.

Return pan used to sear pork tenderloin to medium-high heat. Add red cooking wine and fig spread to hot pan. 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 if needed). Bon appétit!