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).
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
- 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.