Roasted Pork and Cabbage with Apricot Relish

Heat oven to 425 degrees F. Heat 1 tablespoon oil in a large skillet over medium-high heat. Season the pork with 1/2 teaspoon each salt and pepper and cook, turning occasionally, until browned, 6 to 8 minutes.

Meanwhile, on a large rimmed baking sheet, toss the cabbage, onion, remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Push the cabbage mixture towards the edges of the pan to make space for the pork. Transfer the pork to the baking sheet and roast until the internal temperature reaches 145 degrees F, 10 to 12 minutes. Let the pork rest for 5 minutes before slicing.

While the pork cooks, in a small saucepan, combine the apricots, lemon juice, sugar, mustard, 1 1/4 cups water, 1/4 teaspoon salt, and 1/8 teaspoon pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until the liquid slightly thickens and becomes syrupy, 10 to 12 minutes. Fold in the scallions. Serve with the pork and cabbage.