Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry. Spray both provided trays with cooking spray. Set butter on counter to soften.

Prick potatoes all over with a fork. Place potatoes on a microwave-safe plate and microwave until fork-tender, 3-6 minutes.

In one provided tray, combine Brussels sprouts, bacon, 1 tsp. olive oil, and a pinch of salt and pepper. Push to one side of tray.

Carefully remove potatoes from microwave. Transfer potatoes to now-empty side of tray and top with 1 tsp. olive oil, half the garlic salt (reserve remaining for pork), and a pinch of salt and pepper. Cover Brussels sprouts half of tray with foil, leaving potatoes uncovered.

Bake half-covered (potatoes uncovered, Brussels sprouts covered) in hot oven until Brussels sprouts are tender, 15-20 minutes.

While vegetables bake, continue recipe.

Finely crush pretzels until consistency of breadcrumbs. For best results, place in a plastic bag and crush with a heavy object. Place crushed pretzels on a plate and spread into an even layer.

Pat pork dry and season both sides with remaining garlic salt and a pinch of salt and pepper. If you receive a whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick. Place pork onto crushed pretzels, pressing gently to adhere to one side.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add pork to hot pan, pretzel-side down, and sear until browned, 2-3 minutes.

Remove from burner. Transfer pork, seared-side up, to second prepared tray.

Bake uncovered in hot oven until pork reaches a minimum internal temperature of 145 degrees, 6-8 minutes.

Pork thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.

Carefully remove both trays from oven. Rest, 3 minutes.

Gently smash potatoes with the back of a spoon.

In a mixing bowl, combine mustard and softened butter.

To serve, top pork with mustard butter and garnish potatoes with onion jam. Bon appétit!