Slow Cooker Blackberry Pork Tenderloin |
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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 6 |
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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! 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 |
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 |
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.
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