Shredded green and red cabbage tossed with hot, fruity dressing make a colorful low-fat coleslaw. The pork medallions transform it into a main dish.
Preheat oven to 350 degrees F. Spread pecans in a pie plate and toast, stirring twice, until fragrant for about 10 minutes. (To toast pecans in a microwave oven, spread them in a microwave-proof pie plate and microwave at 100 percent power for 4 to 5 minutes, stirring twice.) Let cool and chop coarsely.
Place cabbages in a large salad bowl. Combine vinegar, apple juice and honey in a small bowl. Set aside.
Season pork medallions with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook just until browned on the outside and no longer pink inside, 2 to 3 minutes on each side. Remove from pan and cover loosely with foil to keep warm.
Add garlic to the pan and saute, stirring, for 30 seconds. Add vinegar mixture and bring it to a boil, stirring to remove any caramelized bits on the bottom of the pan. Stir in mustard. Pour the sauce over the cabbage and toss. Place the pork medallions on top of the cabbage and sprinkle with pecans.
1 vegetable, 1 1/2 lean meat, 1 fat