Slice the pork tenderloin into 1.5 cm thick medallions (200g per person). Season generously with salt and pepper. Thinly slice the cabbage (200g per person), carrots (100g per person), onion (50g per person). Dice the potatoes (200g per person) into 1.5 cm cubes. (Prep time: 6 minutes)

Heat half of the olive oil (5ml) in a large pan or skillet over medium-high heat. Add the pork medallions and sear for 2-3 minutes per side until golden brown and cooked through. Remove pork from the pan and set aside. (Cook time: 5 minutes)

Add the remaining olive oil (5ml) to the same pan. Add the diced potatoes and cook, stirring occasionally, for 3 minutes until slightly tender. Add the sliced onion, carrots, and cabbage, along with caraway seeds. Sauté for 3 minutes until vegetables are tender-crisp. (Cook time: 3 minutes)

Stir in the apple cider vinegar and return the pork to the pan, tossing to combine. Cook for 1 minute to heat through. Serve hot. (Total Cook time: 5+3+1 = 9 minutes, using 8 minutes for calculation as pork can rest while veg cooks).