Slow Cooker Blackberry Pork Tenderloin

34 Reviews

Prep: 10 min
Cook: 4 hr
Ready In: 4 hr 10 min

“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! ” - by leeann3800

Directions

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.
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.
To serve, slice the tenderloin and spoon blackberry-wine sauce over slices.

Nutrition

Amount Per Serving (6 total)

Calories
417 cal
21%

Fat
3.4 g
5%

Carbs
70.4 g
23%

Based on a 2,000 calorie diet

Reviews (34)

Rate This Recipe

MUSHY1127

Jul. 20, 2010

"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 th..." See moreat 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."

tdclark

Aug. 16, 2010

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

L. J. Gilmour

Jul. 27, 2010

"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 ..." See moreI 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."

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