Preheat the oven to 200C (400F). Line a baking pan with baking paper, and add the chopped red cabbage and carrots. Drizzle with olive oil and sprinkle the thyme, salt and pepper over the pan. Stir to combine and place in the oven for 35 minutes, stirring half way through. 

Combine the lemon zest, olive oil, balsamic vinegar, rosemary, garlic and salt and pepper in a bowl. Add the sliced pork fillet steaks, and toss to coat evenly. 

Heat a fry pan over a medium heat with a little olive oil in the pan. Place the pork in the pan and cook on both sides until browned, about 3-4 minutes each side. Remove from the heat and set aside until the red cabbage is done. 

Remove the baking pan from the oven and toss the red cabbage and carrots. Place the pork on top of the mixture and return to the oven for 8-10 minutes, or until the pork is golden.

Serve pork with the red cabbage mixture over the top, and a side of salad.