Cut pork crosswise into 1-inch medallions.

Coat pork medallions with olive oil, 1 teaspoon salt and 1 teaspoon pepper then add to saucepan over medium heat.

Slice half of one apple into thick wedges and add to saucepan. Slice remaining half into thin wedges and set aside.

Add rosemary to saucepan and heat 2-3 minutes. Flip pork and heat 2-3 minutes until pork is slightly golden and cooked through.

Let pork rest 3 minutes then slice into strips.

Thinly slice half of remaining apple into thin sticks around same size of shredded cabbage. Reserve remaining half.

In serving bowl, toss apple sticks, carrots, red cabbage and green cabbage.

In bowl, mix honey, mayonnaise, mustard and vinegar into dressing. Add additional salt and pepper, to taste.

Mix dressing and cabbage; refrigerate at least 1 hour prior to serving.

Cut remaining apple half into thin wedges.

Top taco shells with pork, slaw, sour cream and squeeze of lime juice. Top with apple wedges.