Cook sweet potatoes:

1. Preheat oven to 350°F.
2. Drizzle 1/4 C oil over diced sweet potatoes and place in dish with tenderloin. Cover with foil and place in oven.
3. Cook for 20-25 minutes or until pork has an internal temperature of 145°.
4. Remove from oven and allow to set covered for 5 minutes.

Prepare dressing:

1. Using a sauté pan, heat over medium heat and add bacon slices. Cook until crispy.
2. Remove from pan and reserve 1/4 C bacon drippings and leave in pan.
3. Add sugar and cook until dissolved. Add vinegar and remove from heat. Drizzle remaining oil into mixture while whisking to combine and add chopped bacon.

Assemble salad:

1. In a large bowl, combine Brussels sprouts with carrots and spring mix and toss to combine. Divide into 4 large serving bowls and top with sweet potatoes and sliced pork tenderloin.
2. Top with cranberries and drizzle dressing over bowl.