Pork Scaloppine With Cabbage

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1 1/2 pounds boneless pork loin roast with at least 1/4-inch cap of fat

Salt and freshly ground pepper

1/2 cup walnuts

1/4 cup red wine vinegar

3 tablespoons vin cotto, plus more for drizzling (see Note)

1 small shallot, minced

1/4 cup plus 3 tablespoons extra-virgin olive oil

All-purpose flour, for dredging

1 pound red cabbage, thinly sliced

1 large red-skinned or Bosc pear, cored and cut into thin sticks

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