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
2 tablespoons honey
1 cup fresh blackberries
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
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

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