Peel the apples, remove the core and cut into slices.
Clean the green cabbages, slice and cook until just tender. Grill the baby bok choy in a grill pan and season with pepper and salt.
Season the pork with pepper and salt. Heat the margarine in the frying pan and fry the pork tenderloin for about 7 minutes until medium-cooked. Remove the meat from the pan. Wrap in aluminium foil and leave to rest. Mix the apple pieces and the cinnamon sticks and heat in a saucepan until you get an apple compote. Season with pepper and salt. Cut the meat into slices and serve with the compote and green cabbage.
Fry the Wedges for 3 to 4 minutes at 175°C. Serve on a plate with the pork, or as a side-dish.