Slow Cooker Blackberry Pork Tenderloin recipe

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Ingredients

1 (2 pound) pork tenderloin
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon dried rubbed sage
1 tablespoon crushed dried rosemary, or to taste
1 (16 ounce) jar seedless blackberry jam
¼ cup honey
2 tablespoons dry red wine (such as Cabernet Sauvignon, Merlot, or a blend)
½ cup dry red wine (such as Cabernet Sauvignon, Merlot, or a blend)
2 tablespoons honey
1 cup fresh blackberries

Nutrition Info

416.6 calories
carbohydrate: 70.4 g
cholesterol: 65.5 mg
fat: 3.4 g
fiber: 1.7 g
protein: 24 g
saturatedFat: 1.1 g
servingSize: -
sodium: 441.2 mg
sugar: 64 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Season the pork tenderloin on all sides with salt, pepper, sage, and rosemary. Place the tenderloin into a slow cooker, and spoon the blackberry jam, 1/4 cup honey, and 2 tablespoons of red wine over the pork. Set the cooker to Low, and cook until very tender, 4 to 5 hours.

  2. About 15 minutes before serving time, pour 1/2 cup red wine, 2 tablespoons of honey, and the fresh blackberries into a saucepan. Bring to a boil over medium-low heat, and simmer until the sauce thickens slightly and some of the berries burst, about 15 minutes.

  3. To serve, slice the tenderloin and spoon blackberry-wine sauce over slices.

Recipe Yield

6 servings

Recipe Note

I cooked this for a date, and he told me it was the best meal anyone besides his momma had ever cooked for him! That's a terrific compliment, being from south Louisiana!

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