Preheat the oven to 375 degrees and prepare baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Slice Brussels sprouts into 1/4" rounds. Peel and halve shallot. Slice shallot into thin strips (julienne). Coarsely chop pecans. Stem and coarsely chop parsley. Rinse tenderloin, pat dry, and coat with winter rub and a pinch of salt and pepper. Coating meat with rubs before searing not only seasons the meat, but also forms a flavorful crust when caramelized.

Warm 1 Tbsp. olive oil in a medium pan over medium-high heat. Sear tenderloin on all sides, about 10-12 minutes total, until most of the outside is caramelized. Transfer to prepared baking sheet and roast for 20-25 minutes, or until a minimum internal temperature is 160 degrees is reached. Set aside. Let the meat rest for 5 minutes to allow the juices to redistribute themselves throughout the meat, which results in a juicier slice.

Warm 1 Tbsp. olive oil in a medium pan over medium-high heat. Add shallot, shaved Brussels sprouts, and half the parsley (reserving remaining for garnish) and sauté for 4-6 minutes or until browned. Add cranberries and pecans and cook for 2 minutes. Add salt and pepper to taste. Set aside.

Slice rested pork tenderloin into 1/2" thick pieces. Chef's tip: for optimum slicing, use a sharp knife with a long blade, and gently run the entire length of the blade - instead of sawing back and forth - over the meat with gentle pressure. Let the knife do the work.

Compose a mound of Brussels sprouts on side of plate. Arrange 5-6 slices of tenderloin against Brussels. Garnish with remaining parsley.