Preheat the oven to 390°F and line a large baking tray with parchment paper.

Trim the zucchini and cut them into batons. This can be done by halving them lengthwise and then cutting those halves into quarters.

Place into a large bowl and drizzle over some olive oil. Sprinkle on the mixed herbs, season with salt and pepper, and toss.

Then spread out on the baking tray.

Place in the oven for 20 minutes.

Meanwhile, season the pork fillets with salt and pepper. Heat a drizzle of olive oil in a large non-stick pan and sear the pork until golden on all sides, approx. 8-10 minutes. You may need to do one at a time if the fillets are too big for your pan.

Use tongs to transfer the pork to a baking tray and place in the oven for 10-11 minutes. Once done, set aside on a chopping board, covered loosely with foil, to rest for at least 5 minutes.

Wipe the pan clean and add another drizzle of olive oil. Over medium heat, add the crushed garlic and cook for about a minute until softened. Add in all the cabbage – along with a small splash of water and cook until the cabbage is tender, approx. 7-8 minutes. Season with salt and pepper.

When ready to serve, slice the rested pork into thick slices and serve over the garlic cabbage, and zucchini. Sprinkle on the chopped parsley and season with more salt and pepper, if needed.