In a medium bowl, whisk together the mayonnaise, vinegar, 1/4 teaspoon salt and a pinch of pepper. Add the carrots, apple, parsley and raisins; toss. Refrigerate until ready to serve.
Place the flour in a shallow bowl. In a large skillet, heat the oil over medium-high heat. Season the pork with salt and pepper, coat lightly with flour, add to the skillet and cook until browned, about 4 minutes on each side. Serve with the apple slaw.