Seared Pork Chop with Ruby Slaw

Ingredients

• 14 oz (400 g) pork tenderloin
• 8 cups (560 g) shredded red cabbage
• 2 cucumbers (400 g)
• 3 cups (440 g) frozen peas
• 8 scallions (80 g)
• 2 cups (60 g) chopped fresh parsley
• 3 tbsp (40 ml) olive oil
• 1/2 cup (120 ml) lemon juice
• 1 tsp (2.4 g) black pepper

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Method

1. Shred the cabbage finely and crush it with the lemon and half the oil for a minute, until it softens and darkens.
2. Boil the peas 2 minutes and cool them under the tap so they stay bright green.
3. Dry the pork, rub it with the rest of the oil and the pepper and sear 4 minutes a side, until it reads 145F. Rest 5 minutes.
4. Toss the cabbage with the peas, diced cucumber, scallion and parsley.
5. Slice the pork thickly over the salad and pour the pan juices on.