Pork tenderloin with apple and cabbage

Method

Start by removing the pork from the fridge 15 minutes before cooking. Pat it dry with kitchen paper, then season generously with salt and pepper. Heat a heavy-bottomed pan over a medium-high flame until a drop of water sizzles across the surface. Place the tenderloin in the pan and searing|sear it for 3–4 minutes on each side until golden; the meat should read 60–63°C at the thickest point. Transfer to a warm plate to rest for 5 minutes before slicing.

While the pork rests, roughly chop the red cabbage and core the apple, cutting it into matchsticks. Add a splash of water to the same pan, then add the cabbage with the cider vinegar and mustard. Stir through and let it wilt over a medium heat for 4–5 minutes, tossing occasionally so it colours evenly. Fold in the apple in the final minute, so it stays just firm.

Divide the cabbage between two plates and arrange the sliced pork on top. Spoon any pan juices over.