Pork tenderloin and blackberry sauce simmer for hours in the slow cooker, resulting in a savory-sweet dish that tastes fancy but is so easy to make.
Preparation Time
10 mins
Cooking Time
4 hr
Total Time
4 hr 10 mins
Calories
417 Calories
Recipe Instructions
Step 1
Season pork tenderloin on all sides with sage, rosemary, salt, and pepper; place into a slow cooker. Spoon blackberry jam, 1/4 cup honey, and 2 tablespoons red wine over top. Cover and cook on Low until very tender and slightly pink in the center, 4 to 5 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Step 2
About 15 minutes before serving, bring blackberries, 1/2 cup red wine, and 2 tablespoons honey to a boil in a saucepan over medium-low heat. Reduce the heat and simmer until sauce thickens slightly and some berries burst, about 15 minutes.
Step 3
To serve, slice tenderloin and spoon blackberry sauce over top.
Ingredients
1 teaspoon salt
2 tablespoons honey
1 cup fresh blackberries
1 teaspoon ground black pepper
1 (2 pound) pork tenderloin
1 tablespoon dried rubbed sage
1 tablespoon crushed dried rosemary, or to taste
1 (16 ounce) jar seedless blackberry jam
2 tablespoons dry red wine (such as Cabernet Sauvignon, Merlot, or a blend)
0.25 cup honey
0.5 cup dry red wine (such as Cabernet Sauvignon, Merlot, or a blend)
