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1
Put oil in a large, heavy skillet or saute pan (preferably non-stick) over medium heat. Beginning at the thick end, cut each tenderloin crosswise into 2 inch-wide pieces, except for the last piece on each tenderloin, where it narrows. This piece will be longer and flatter. Fold this piece in half and secure it with a toothpick so it is about the same thickness as the others. Press cut side of other pieces somewhat flat with the heel of your hand. Season with salt and pepper. Add pork to skillet. Increase heat to medium-high and cook for 4 minutes.
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2
Put 2 teaspoons salt and 3 cups hot water in a large saucepan. Cover and put over high heat. Trim bottoms of Brussels sprouts, remove any withered or yellowed outer leaves, and halve unless small. When water boils, put Brussels sprouts into saucepan. Cover and cook 7 minutes, or until Brussels sprouts are tender enough to be easily pierced by tip of knife.
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3
Meanwhile, turn pork over, lower heat to medium and cook 4 minutes. Meat should still have a bare hint of pink inside. While meat cooks, mix port, mustard and chicken stock in small bowl. Coarsely chop pecans.
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4
Add port mixture to skillet. Cover and bring to boil over high heat. Then uncover and remove pork to platter. Stir sauce to mix well and let reduce just until lightly thickened. Pour sauce over pork.
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5
While sauce thickens, drain Brussels sprouts in colander. Put butter and pecans in saucepan over medium-high heat. Add Brussels sprouts and stir gently 1 minute. Serve Brussels sprouts with pork
