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Slow Cooker Pork Tenderloin with Blackberry Sauce

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PREP TIME
10 min
COOKING TIME
240 min
TOTAL TIME
250 min
SERVINGS
8 servings
Dinner U.S.
Slow Cooker Pork Tenderloin with Blackberry Sauce
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
  • 1/4 cup honey
  • 2 tablespoons dry red wine (such as Cabernet Sauvignon, Merlot, or a blend)
  • 1 cup fresh blackberries
  • 1/2 cup dry red wine (such as Cabernet Sauvignon, Merlot, or a blend)
  • 2 tablespoons honey
Instructions
1
Prepare the pork tenderloin by sprinkling a blend of dried herbs and seasonings evenly on all sides; then place it in the slow cooker. Next, spread a layer of sweet and tangy mixture consisting of blackberry jam, honey, and red wine over the top of the tenderloin. Close the lid and cook on a low setting for several hours, or until it reaches an optimal level of tenderness and still retains a hint of pinkness in the center, approximately 4 to 5 hours.
2
During this time, an instant-read thermometer inserted into the center should reach a minimum internal temperature of 145 degrees F (63 degrees C).
3
About 15 minutes prior to presentation, combine blackberries, red wine, and honey in a saucepan over medium-low heat. Bring the mixture to a boil, then reduce the heat and let it simmer until the sauce thickens slightly and some of the berries have broken down, approximately 15 minutes.
4
To complete your dish, slice the tenderloin into thin pieces and serve with a generous helping of the blackberry sauce.