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.