Spread the mustard over both sides of the pork. Season well with sea salt flakes and freshly ground pepper.
Bring a small non-stick frypan to medium-high heat, add oil. Cook pork for 8 minutes on one side, then turn over and cook for a further 5 minutes.
Meanwhile, put about 2 cups of the kaleslaw into a bowl with a little of the provided dressing and seeds. Add the fresh pineapple and mint leaves; toss gently to combine.
Serve pork with the kaleslaw mixture.