I'm never happier than when I discover a good sale at the meat counter, and on a really generous week, my grocer offers two-for-one deals on a healthy and quick-cooking cut, pork tenderloin. I'll buy two, but diversify my plate by making a hearty pork, apple, and squash meal one night, then digging in to a completely different pork meal the following evening. Tonight, utilize leftover pork by oven-roasting it with a light seasoning, all the while quick-sautéing brussels sprouts, almonds, and apricots until wilted and caramelized. If you prefer extra flavor, dry-rub the pork spices and herbs like cumin, paprika, dried sage, and oregano. Get the recipe now.
2 tablespoons olive oil Serves 4.
1 pork tenderloin (1 1/4 pounds)
Kosher salt and black pepper
12 ounces Brussels sprouts, thinly sliced
1/4 cup dried apricots, chopped
2 tablespoons roasted unsalted almonds, chopped
2 tablespoons olive oil