Preheat the oven to 400° F and Line a large sheet pan with aluminum foil.
Slice the Brussels sprouts in half and place them in a large bowl. Top with oil and season with salt and pepper. Gently toss the sprouts until they are all coated with oil.
Spread the sprouts out on one side of the sheet pan. Cut the bacon into approximately 1" pieces. Evenly top the sprouts with the bacon pieces.
Place the sheet pan in the oven and begin to prepare the pork tenderloin.
In a small bowl combine the brown sugar, salt, pepper, garlic powder, mustard, and rosemary.
Pat the pork tenderloin dry with a paper towel. Coat with oil, then evenly distribute the seasoning onto the pork. Place the pork on a large piece of aluminum foil curling the ends of the foil up to create a shallow "bowl"
Remove the sheet pan from the oven and gently toss the Brussels sprouts. If necessary, push them over so that they only take up a third of the sheet pan.
Place the pork tenderloin in its foil "bowl" onto the center of the baking sheet. Return the sheet pan to the oven. Set a timer for 30 minutes.
Begin to prepare the carrots by slicing them into 1-½" pieces. The larger the pieces, the crisper your carrots will be when the dish is complete.
Coat the carrots with oil, and season with salt and pepper. Remove the sheet pan from the oven, toss the brussels sprouts again if desired. and place arrange the carrots on the remaining 1/3 of the sheet pan.
Return the sheet pan to the oven and bake for the remaining time, or until the pork reaches an internal temperature of at least 145° F.
While the pork is resting, combine the melted butter, honey, and cayenne pepper in small bowl then pour over the carrots, getnly stirring to coat them.
Slice the pork, and serve with the carrots and Brussels sprouts. Enjoy!
The nutrition information provided is only an estimate. Opting to use a brown sugar substitute in place of the total carbohydrates per serving will decrease to 14g.