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 spring onions (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 63°C (145°F). 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, spring onions and parsley.
5. Lay the pork over the salad and pour the pan juices on.