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Preheat the oven to 400°.
For the pork: heat a skillet to medium high heat and drizzle with olive oil. Once the skillet is hot add the pork tenderloin to the skillet and season with the salt and pepper. Cook until browned on all sides. Set on a plate to rest.
Roll out the puff pastry on a floured surface into a 10-by-13-inch rectangle (it should be longer than the pork tenderloin).
Add the Dijon mustard to the puff pastry and drizzle with some honey. Brush the puff pastries with the honey and mustard and sprinkle with the fresh thyme and rosemary.
Shingle 5 pieces of prosciutto lengthwise down the center of the pastry. Place a pork tenderloin along one of the long ends.
Lift the other side of the pastry over the tenderloin, making sure the prosciutto wraps around the pork. Fold in the sides, pinch the seams and place seam-side down on a rimmed baking sheet. Brush an egg wash all over the pastry. Cut 5 slits in the top.
Add trimmed and halved Brussels sprouts to a medium bowl. Drizzle with olive oil and season with salt.
Place the puff pastry pork tenderloin in the a center of a parchment paper lined sheet pan. Place the Brussels sprouts on both sides of the sheet pan. Drizzle with balsamic glaze.
Bake until golden and the pork and Brussels sprouts are cooked, about 30 minutes. Remove and let rest 10 minutes.
YUM!