• Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
• Remove any coarse stems from the mustard greens; coarsely chop the greens.
• Pat the pork dry with a paper towel. Cut the pork crosswise into ½-inch-thick slices; season with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the garlic and cook until fragrant, about 1 minute. Working in batches if needed, add the mustard greens, season with salt and pepper, and cook, stirring occasionally, until starting to wilt, 2 to 3 minutes. Transfer to a plate.
Working in batches if needed, add the pork and cook, stirring occasionally, until browned but not yet cooked through, 2 to 3 minutes. Transfer to a plate. Add more oil between batches if needed. Pour off all but 1 to 2 tablespoons oil from the pan.
While the greens and pork cook, prepare the sauce ingredients.

• Thinly slice the dried apricots.
• Measure ½ cup [1 cup] blueberries; save the rest for another use.
• Finely chop the dried rosemary.

In the same pan used for the greens and pork, add the apricots and half the blueberries and cook over medium-high heat until starting to soften, 1 to 2 minutes. Stir in the rosemary, honey, sherry vinegar, and ½ cup [1 cup] water and bring to a boil. Reduce to a simmer, add the pork and any accumulated juices, and cook until the pork is cooked through and the sauce has thickened slightly, 2 to 3 minutes. Remove from the heat and stir in the remaining blueberries. Season to taste with salt and pepper.

Transfer the pork and mustard greens to individual plates. Spoon the blueberry-apricot sauce over the pork and serve.