1. Preheat oven to 425°. Remove silver skin from tenderloin, leaving a thin layer of fat. Sprinkle pork with salt and pepper. Cook pork in 6 tsp. hot oil in a large skillet over medium-high heat 3 minutes on each side or until golden brown. Transfer pork to a lightly greased jelly-roll or roasting pan, reserving drippings in skillet.

2. Bake pork at 425° for 18 to 20 minutes or until a meat thermometer inserted into thickest portion registers 150°. Remove from oven; cover and let stand 10 minutes or until thermometer registers 155°.

3. Meanwhile, add remaining 1 tsp. oil to hot drippings in skillet. Add apricots and next 4 ingredients, and sauté over medium-high heat 3 minutes or until pine nuts are toasted and fragrant. Add port wine and next 2 ingredients. Bring to a boil; reduce heat to low, and simmer 5 minutes or until mixture slightly thickens. Stir in broth, and simmer 15 minutes or until fruit is tender. Serve with pork.

1. Preheat oven to 425°. Bring 2 qt. salted water to a boil in a large Dutch oven over medium-high heat. Add potatoes and next 2 ingredients, and cook 25 minutes or until potatoes are tender. Drain potatoes, and discard bay leaves. Mash potatoes with a potato masher until soft and fluffy.

2. Microwave butter and cream in a small microwave-safe bowl at HIGH 1 minute. Stir until smooth; add salt, pepper, and nutmeg. Stir butter mixture into mashed potatoes. Stir in egg yolks and cheese until smooth.

3. Press 1 pastry sheet into a 9-inch deep-dish pie plate, allowing edges to hang over sides. Spoon mashed potatoes into pie plate, and top with remaining pastry sheet. Crimp and fold edges inward. Cut several slits in top of pastry for steam to escape. Whisk together egg and half-and-half; brush over pastry.

4. Bake at 425° for 24 minutes or until pastry is golden and has risen slightly.

1. Preheat oven to 425°. Toss together Brussels sprouts and next 3 ingredients in a 15- x 10-inch jelly-roll pan. Bake 17 to 20 minutes or until sprouts are tender and edges are lightly browned, stirring occasionally.

2. Meanwhile, cook pancetta in a large skillet over medium heat 8 to 10 minutes or until crisp. Remove pancetta, and drain on paper towels. Crumble pancetta.

3. Remove sprouts from oven, and place in a large serving dish. Top with cheese and crumbled pancetta.

1. Freeze 1 cup cut-up butter 30 minutes. Pulse cold butter, flour, salt, and 1/4 cup sugar in a food processor 7 to 8 times or until mixture resembles coarse meal. Add 1/2 cup ice-cold water, 1 Tbsp. at a time, and pulse just until mixture comes together and a dough forms. Turn dough out onto a piece of plastic wrap, and shape into a disk. Wrap in plastic wrap, and chill 2 to 24 hours.

2. Gently stir together apples, 1/2 cup butter, and remaining 1 1/2 cups sugar in a large bowl. Place apple mixture in a 10-inch cast-iron skillet. (Skillet will be very full.) Cook over medium-low heat 1 hour to 1 hour and 15 minutes or until liquid is reduced, thickened, and turns golden, stirring only once every 15 minutes. (Depending on your stovetop, you might need to lower the temperature if mixture begins to scorch on the bottom.)

3. Preheat oven to 425°. Unwrap dough, and turn out onto a lightly floured surface. Roll dough to a 12-inch circle; place over warm apple mixture, tucking edges into sides of skillet.

4. Bake at 425° for 25 minutes or until crust is golden brown and flaky. Let cool 10 minutes. Run a knife around edge of skillet; invert tart onto a cutting board or serving plate.