Pork Tenderloin With Cabbage And Apple Slaw

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1/2 tablespoon olive oil

2 pork tenderloins (1 1/4 pounds total)

3/4 teaspoon kosher salt, divided

3/4 teaspoon black pepper, divided

2 tablespoons rice vinegar

1 tablespoon honey

1 small Napa cabbage (about 1 pound), quartered, cored, and thinly sliced

1 crisp red apple (such as Gala or Fuji), cut into thin wedges

1/4 cup fresh cilantro sprigs

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