Grilled pork tenderloin with coleslaw

Ingredients:

• 1 pork tenderloin (about 600 g)
• 1 tbsp. ground fennel seeds
• 2 cloves garlic, crushed
• 1 teaspoon finely grated lemon zest + 1/4 cup lemon juice
• 0.5 tsp red pepper flakes
• 1/4 cup + 2 tablespoons extra-virgin olive oil
• Half a head of Savoy cabbage, separate the leaves and cut into 5 cm pieces.
• 0.5 cup chopped fresh parsley
• 1/3 cup chopped walnuts
• 1/4 tbsp. grated parmesan

Preparation:

1. Preheat grill to medium-high heat.
2. Cut up the pork tenderloin:
   
   Cut the tenderloin down the center, cutting about two-thirds of the way through, and open it like a book. Pound the pork tenderloin with a meat mallet or a heavy skillet until it's about 2 cm thick. Season with salt and pepper. Combine the fennel, garlic, lemon zest, red pepper flakes, and 2 tablespoons of olive oil in a small bowl; rub the mixture over the entire surface of the tenderloin and set aside for 10 minutes.
3. Meanwhile, bring a large pot of water to a boil and add salt. Fill a large bowl with ice water. Add the kale to the boiling water and cook until slightly tender, about 2 minutes. Drain and plunge the kale into the ice water to stop the cooking. Once cool, drain again and pat dry with kitchen towels. In a large bowl, combine the kale, lemon juice, parsley, walnuts, Parmesan, and the remaining 1/4 cup olive oil. Mix well and season with salt and pepper to taste.
4. Grill the pork until grill marks appear, 4-5 minutes per side. Transfer to a cutting board. Divide the coleslaw among plates. Slice the pork and arrange on top of the salad; season with pepper to taste.