Pork with fennel coleslaw

Ingredients

• 1 1/2 tablespoon water
• 1 tablespoon honey
• 2 teaspoons wholegrain mustard
• 1 clove garlic, crushed
• 2 lean pork loin medallions (400g)
• 1 teaspoon fennel seeds, crushed lightly
• 1 tablespoon light sour cream
• 1 1/2 tablespoon reduced-fat mayonnaise
• 1 tablespoon horseradish cream
• 2 cups (160g) finely shredded savoy cabbage
• 1 small fennel bulb (200g), trimmed, sliced thinly
• 1 small carrot (70g), cut into ribbons