• 6servings
  • 240minutes
  • 417calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B9, B12, H, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon

Ingredients Jump to Instructions ↓

  1. 1 (2 pound) pork tenderloin

  2. 1 teaspoon salt

  3. 1 teaspoon ground black pepper

  4. 1 tablespoon dried rubbed sage

  5. 1 tablespoon crushed dried rosemary, or to taste

  6. 1 (16 ounce) jar seedless blackberry jam

  7. 1/4 cup honey

  8. 2 tablespoons dry red wine (such as Cabernet Sauvignon, Merlot, or a blend)

  9. 1/2 cup dry red wine (such as Cabernet Sauvignon, Merlot, or a blend)

  10. 2 tablespoons honey

  11. 1 cup fresh blackberries

Instructions Jump to Ingredients ↑

  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.


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