Slow Cooker Blackberry Pork Tenderloin

Slow Cooker Blackberry Pork Tenderloin
  • 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
  • 1/4 cup honey
  • 2 tablespoons dry red wine (such as Cabernet Sauvignon, Merlot, or a blend)
  • 1/2 cup dry red wine (such as Cabernet Sauvignon, Merlot, or a blend)
  • 2 tablespoons honey
  • 1 cup fresh blackberries


  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.

03/01/2017
Slow Cooker Blackberry Pork Tenderloin, recipe PT15M PT1H 5 455 calories

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