Prick potatoes all over with a fork. Place potatoes on a microwave-safe plate and microwave until fork-tender, 4-6 minutes.

In one prepared 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!