Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).

Quarter apple and remove core. Cut into 1/2" dice.

Pat pork medallions dry, and season both sides with a pinch of salt and pepper.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add Brussels sprouts and a pinch of salt to hot pan and stir occasionally until starting to soften, 4-6 minutes.

Add apple and seasoning blend and stir occasionally until vegetables are tender, 3-5 minutes.

While Brussels and apple cook, cook pork.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add pork medallions to hot pan and cook until pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.

Transfer pork to a plate. Wipe pan clean and reserve.

Return pan used to cook pork to medium-high heat. Add mustard, demi-glace, honey, and cider to hot pan. Bring to a boil.

Once boiling, stir constantly until thickened slightly, 2-3 minutes.

Remove from burner and stir in butter and a pinch of salt and pepper.

Plate dish as pictured on front of card, spooning apple cider glaze over pork. Bon appétit!