Preheat oven to 375° F.

Season the pork tenderloins with salt and pepper.

Melt 1 Tbsp coconut oil in large, oven-proof skillet over medium-high heat.

Sear the seasoned pork on all sides for 90 seconds per side. Remove it from the skillet and set aside.

In the same skillet, melt 2 Tbsp coconut oil.

Add onions and saute for 5 mins. Add apples and saute for another 2 minutes. Add cinnamon and brown sugar. Stir.

Deglaze the pan by pouring pumpkin ale in the skillet and scrape the skillet for 1 minute. Remove from heat.

Return the seared pork tenderloins to the skillet and bake for 20 minutes or until internal temperature is at least 140° F.

While pork tenderloin and apples are baking, prepare red garnet yams: Clean red garnet yams. Pierce with fork. Microwave on medium-high heat for 9 minutes. Remove. Cut potato in half lengthwise. Cut slits in the yam for butter. When ready to serve, top with thin slices of butter and additional cinnamon, brown sugar, and thin sliced basil, as desired.

Remove pork tenderloin and apples from oven to let pork tenderloin rest for 5 minutes before serving. Add 4 slices, about 2 tsp of butter over the apples to melt.

Slice the pork tenderloin. Serve with apples and onions. Drizzle with skillet sauce.