Slow Cooker Blackberry Pork Tenderloin

Slow Cooker Blackberry Pork Tenderloin

leeann3800 0

"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 4 h 10 m {{adjustedServings}} servings 417 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 417 kcal
  • 21%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 70.4g
  • 23%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 441 mg
  • 18%

Based on a 2,000 calorie diet

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  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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Reviews 42

  1. 64 Ratings


I made this tonight and everyone loved it. I have to admit I didn't use exact measurements, I just sort of used the recipe as a guide. Once way or the other the pork itself produced so much juice that I was sorry I made the sauce. Next time, in stead of adding the berries to more wine, I think I will just boil them in the pork's juice. In the meanwhile, I am going to freeze several pork chops in the juice and sauce I have left over. It was a big hit- a great "different" way to use up all of those summer blackberries.


This was amazing!! The whole family loved it. If I could just figure out how to get rid of the seeds.

L. J. Gilmour

This is a great, simple recipe. I do hate reviewing recipes when I didn't follow it exactly, but I learned in the middle of preparing of this one that my blackberry jam didn't look fresh anymore, so I tossed it. That said, I substituted a jar of prune-plum jam, and didn't use my fresh blackberries for extra sauce since the jam mixture made quite a bit in the slow cooker. Slow cooker bags made clean up incredibly easy (can't imagine trying to scrub cooked jam off of the stoneware!). Thanks for the recipe - I will definitely make this again.