Slow Cooker Blackberry Pork Tenderloin
I cooked this blackberry pork tenderloin 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 southern Louisiana.
Ingreadients :
- 1 (2 pound) pork tenderloin
- 1 tablespoon dried rubbed sage
- 1 tablespoon crushed dried rosemary, or to taste
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 (16 ounce) jar seedless blackberry jam
- ¼ cup honey
- 2 tablespoons dry red wine
- 1 cup fresh blackberries
- ½ cup dry red wine
- 2 tablespoons honey
Step by Step :
- 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).
- 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.
- To serve, slice tenderloin and spoon blackberry sauce over top.
