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Slow Cooker Blackberry Pork Tenderloin | Daily Dine

Slow Cooker Blackberry Pork Tenderloin

Pork tenderloin and blackberry sauce simmer for hours in the slow cooker, resulting in a savory-sweet dish that tastes fancy but is so easy to make.

dinneramerican

Prep Time: 10 minutes

Cook Time: 240 minutes

Total Time: 250 minutes

Servings: 8

Nutritional Information

Calories:417 kcal

Carbohydrate:70 g

Cholesterol:66 mg

Fat:3 g

Dietary Fiber:2 g

Protein:24 g

Saturated Fat:1 g

Sodium:441 mg

Sugar:64 g

Unsaturated Fat:0 g

Ingredients

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

0.25 cup honey

2 tablespoons dry red wine (such as Cabernet Sauvignon, Merlot, or a blend)

1 cup fresh blackberries

0.5 cup dry red wine (such as Cabernet Sauvignon, Merlot, or a blend)

2 tablespoons honey

Instructions

Step 1
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).
Step 2
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.
Step 3
To serve, slice tenderloin and spoon blackberry sauce over top.