Monday, July 15, 2013

Slow Cooker Blackberry Pork Tenderloin

· 1 2-pound pork tenderloin
· 1 teaspoon salt
· 1 teaspoon black pepper
· 1 tablespoon dried rubbed sage
· 1 tablespoon crushed dried rosemary ( or to taste)
· 1 16-ounce jar seedless blackberry jam
· ¼ cup honey
· 2 tablespoons cooking wine
· ½ cup cooking wine
· 2 tablespoons honey
· 1 cup fresh blackberries

1.  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 cooking wine over the pork. Set the cooker on low, and cook until very tender, 4 to 5 hours.
2.  About 15 minutes before serving time, pour 1/2 cup cooking 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.
3.  To serve, slice the tenderloin and spoon blackberry sauce over slices.

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