Ingredients
| 4 | ounces leftover cooked pork, cut into 1-inch strips |
| ½ | pound Brussels sprouts, trimmed |
| 2 | tablespoons extra virgin olive oil |
| Kosher salt and cracked black pepper, to taste | |
| 2 | tablespoons sherry or balsamic vinegar |
Directions
Heat large skillet over high heat. Add pork and Brussels sprouts to skillet; cook 2 to 3 minutes or until slightly crispy. Add olive oil, salt and pepper. Cook 5 to 6 minutes or until crispy on outside and tender inside. Pour balsamic vinegar over pork.