Preheat oven to 400.
Combine cumin, garlic powder, thyme, and salt in a small bowl.
Rub 2 tsp evenly over pork.
Stir preserves, mustard, and water into the remaining spice blend.
Set aside.
Heat 1 tsp oil in a large skillet over medium heat.
Add pork tenderloin; cook 2 minutes on each side until browned.
Toss Brussels sprouts in remaining 1 tsp oil and add to the pan.
Bake 15-20 minutes.
Remove from oven; let stand 5 minutes.
Slice pork and return to skillet; drizzle with reserved preserve-mustard sauce and serve.
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