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Slow Cooker Blackberry Pork Tenderloin


"I cooked this for a date, and he told me it was the best meal anyone besides his momma had ever cooked for him! That's a terrific compliment, being from south Louisiana! "
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4 h 10 m servings 417 cals
Original recipe yields 6 servings


  • Calories:
  • 417 kcal
  • 21%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 70.4g
  • 23%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 441 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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 red wine over the pork. Set the cooker to Low, and cook until very tender, 4 to 5 hours.
  2. 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.
  3. To serve, slice the tenderloin and spoon blackberry-wine sauce over slices.


  • Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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Read all reviews 55
  1. 82 Ratings

Most helpful positive review

I made this tonight and everyone loved it. I have to admit I didn't use exact measurements, I just sort of used the recipe as a guide. Once way or the other the pork itself produced so much ju...

Most helpful critical review

The anticipation of this was better than it turned out my husband and I agreed; the 3 year old didn't take to it at all. The meat didn't pick up the flavor as much as I thought it would have. A...

Most helpful
Most positive
Least positive

I made this tonight and everyone loved it. I have to admit I didn't use exact measurements, I just sort of used the recipe as a guide. Once way or the other the pork itself produced so much ju...

This is a great, simple recipe. I do hate reviewing recipes when I didn't follow it exactly, but I learned in the middle of preparing of this one that my blackberry jam didn't look fresh anymor...

This was amazing!! The whole family loved it. If I could just figure out how to get rid of the seeds.

This was most excellent!! I used a 10 oz jar of Marion Berry Jam as I did not have any blackberry and after slicing the pork I put the leftover juice on the stove and heated it up with a little...

Fabulous, even with my modifications. I got home late and had to cook it on High. Used the probe, cooked to 165*F and it took about 2.5 hours. I am a HUGE fan of wine reductions but wasn't su...

This was amazing! I don't care for fresh blackberries normally but this was delicious and had the perfect balance between sweet and savory! i seared the tenderloin first in a pan and used that p...

An excellent slow cooker meal. I found the cooking time too long, but may be it is just my slow cooker. I put my tenderloin in still frozen and after 6 hours on low it was a little overcooked fo...

This is my favourite recipe. Not only is it one of the easiest, it tastes great and has a beautiful presentation.

I substituted red raspberry jam instead of blackberry and used the jam for the sauce instead of the whole fruit. Was very flavorful. Dried out slightly but it was my fault because I cooked it ...