slow cooker blackberry pork tenderloin

Slow Cooker

Pork tenderloin slow-cooked with blackberry preserves and balsamic vinegar. A sweet, tangy glaze coats the juicy meat for a gourmet-style dish.

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 blend)
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 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.