Stuffed Pork Tenderloin with Carrot and Kohlrabi Salad and Rosemary and Vegetable Kebabs

• 4 pork tenderloins (approx. 300g each)
• 12 prunes (without stones, non-sulphur)
• 10 sage leaves
• 2 long sprigs of rosemary
• 1 courgette
• 4 mushrooms
• 1 red onion
• 1 yellow pepper
• Salt, pepper
• 100g plain yoghurt
• 1 tablespoon lemon juice
• 1 tablespoon sour cream
• 1 kohlrabi
• 1 carrot
• 1 sharp-tasting apple
• 1 teaspoon blossom honey
• 3 tablespoons cress
• Salt

Rinse pork tenderloin in cold water and pat dry. Cut each piece in half in the middle. Make a hole lengthwise with a long pointed knife. Stuff with the prunes. Make a marinade from salt, pepper, chopped sage leaves and rapeseed oil and place the pork tenderloins in this for a short while. Place in the ActiFry and set the timer to 20 minutes.

Meanwhile wash the vegetables, peel and quarter the onions, remove the seeds from the pepper and cut into large pieces, cut the courgette into thick slices.

Skewer the vegetables alternately on the rosemary sprigs. Add the vegetable kebabs to the pork tenderloins 10 minutes before the end of the cooking time.

Peel and finely grate kohlrabi, carrot and apple. Mix yogurt with lemon juice and sour cream. Add grated kohlrabi, carrot and apple, season with salt and honey. Sprinkle with cress.