Home Cookin': Pork Tenderloin, Yams and Green Beans

Stacey Shipman shares a simple and delicious recipe for Pork tenderloin, yams, and green beans.

This meal is perhaps more suited for fall. When I found pork tenderloin in the freezer and received fresh yams and green beans in my South Shore Organics delivery, I thought “What the heck!” I also had fresh cranberries in the freezer (also from South Shore Organics).

Pork, Yams and Green Beans

Below is a list of ingredients and general instructions for the meal I pulled together. I cooked the pork, yams and cranberries together in the crockpot. The green beans I steamed separately then sautéd in oil and garlic. If you don’t have a crockpot, you can easily roast the pork, cranberries and yams in the oven or grill them.


  • 1 Pork Tenderloin
  • 3 yams, peeled and chopped into 1-inch pieces
  • Whole cranberries (about 1/2 cup)
  • Pinch of dried Rosemary
  • Pinch of dried Thyme
  • 1 package green beans
  • 1 -2 T olive oil
  • 2-4 cloves garlic
  • ½ cup of water

In the crockpot:

  • Place the pork tenderloin in the crockpot. Rub with rosemary and thyme.
  • Place cut yams and whole cranberries into the crockpot
  • Pour water into crockpot (enough to wet the bottom and keep the food moist, but not cover all of the food)
  • Set on low for about 4 – 5 hours

Green Beans

  • Lightly steam green beans.
  • In separate pan, heat olive oil. Add garlic (to taste) and sauté.
  • Add green beans and sauté until beans are heated all the way through. Add salt and pepper to taste (optional)

Note: You can steam the green beans in advance, put aside and sauté in garlic and oil just before serving.

Serve pork, yams, green beans immediately.


Stacey Shipman is a speaker, writer and founder of Healthy South Shore. Her goal: empower women to make healthy choices and do their best work. When not working you can find her practicing yoga, writing, working on a jigsaw puzzle, at the beach or spending time with her husband Michael and their two cats Luli and Habibi.

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