Seared Pork Medallions with Ruby Slaw

Ingredients

• 3 cups (440 g) frozen peas
• 14 oz (400 g) pork tenderloin
• 3 tbsp (45 ml) olive oil
• 8 cups (560 g) shredded red cabbage
• 1/2 cup (120 ml) lemon juice
• 1 tsp (2 g) black pepper
• 2 cucumbers (400 g), diced
• 8 scallions (80 g)
• 2 cups (60 g) chopped fresh parsley

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Method

1. Boil the peas 2 minutes, until bright green, and cool them under the tap.
2. Cut the pork into 2 cm medallions, dry them, rub with a third of the oil and the pepper and sear over medium-high heat 3-4 minutes a side, until it reads 145°F (63°C). Rest 5 minutes.
3. Meanwhile shred the cabbage finely and crush it with the lemon juice and the remaining oil for a minute, until it softens and darkens.
4. Toss the cabbage with the peas, diced cucumber, scallions and parsley.
5. Lay the pork over the salad and pour the pan juices on.