Cube cooked pork loin. I had cooked mine previously on my outdoor rotisserie.
Peel sweet potatoes, I used 4 med-large ones. Cut into cubes the same size you do your pork loin.
In a large skillet add 1/4 c of butter over med-low heat. Once melted add potatoes and diced onion. Add enough olive oil to fully coat potatoes. Add a pinch of thyme and black pepper. Cook with lid on stirring every few minutes until potatoes are fork tender. Add dried cranberries, cinnamon, sugar and honey, mix well and add salt to taste. Add cooked pork loin and broth, mix altogether, heat for a few minutes longer, just long enough for pork loin to warm.