1 2-3 Pound Pork tenderloin
2 tbsp olive oil
salt and pepper
1 cup fresh cranberries
4 sprigs fresh thyme
1/4 cup Organe juice
3 tbsp honey
3 garlic cloves crushed and minced
1 tbsp corn starch
1 tbsp water
orange slices for garnish
1 box stuffing
1/2 cup diced celery
1/2 cup diced onions
1 lb green beans (if you would like a veggie to serve also)
Heat oil in a large skillet over medium heat. Season the pork with salt and pepper and brown all sides. About 5 minutes total. Transfer pork to slow cooker.
Add cranberries, orange juice, honey, garlic and 2 sprigs fresh thyme to slow cooker.
Cover and cook on low for 3 hours or until reaches 145 degrees.
Remove pork and let stand 5 minutes before cutting so all the juice doesn’t run out.
Meanwhile, strain the liquid from the slow cooker and add to a medium saucepan. In a cup mix the water and corn starch and then slowly add into liquid to thicken. Bring to a boil and boil until thick.
Make the stuffing as directed on stove top. Then add in the cranberries from the crockpot and stir.
For green beans wash. cut off ends and steam them for 6-8 minutes add a little butter and serve on side.
To serve place stuffing on plate and top with Sliced pork. Enjoy! Can serve with green beans or side salad.