Preheat the oven to 180°. On the cooktop, heat ½ tbs of the olive oil in an ovenproof dish with a lid. Add the onions, cabbage and apple and sauté for 3 to 4 minutes, until the mixture starts to soften.
Meanwhile, in a small jar, combine the stock, vinegars, ginger, garlic, thyme and some cracked black pepper.
Add the stock mixture to the cabbage mixture, cover with the lid and cook in the oven for 25 minutes.
While that cooks, heat the remaining oil in a nonstick frypan. Add the pork and cook for 2 to 3 minutes on each side.
Transfer pork to a small baking tray and cook in the oven for 15 minutes. When it's done, wrap it loosely in aluminium foil and let it rest for 3 to 4 minutes.
Divide the cabbage between 2 serving plates, slice the pork and arrange it over the cabbage. Serve hot.