READY IN 4+ hrs

Slow Cooker Blackberry Pork Tenderloin

Read Reviews (34)

"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! " — leeann3800

Directions

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.

Kitchen-Friendly View

PREP 10 mins
COOK 4 hrs
READY IN 4 hrs 10 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 20, 2010

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 juice that I was sorry I made the sauce. Next time, in stead of adding the berries to more wine, I think I will just boil them in the pork's juice. In the meanwhile, I am going to freeze several pork chops in the juice and sauce I have left over. It was a big hit- a great "different" way to use up all of those summer blackberries.

—MUSHY1127

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Most Helpful Critical Review

Jan 05, 2011

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. All around a good meal but hardly not worth the long cook time and expensive ingredients. An entire jar of Jam for one meal - I just thought the meat would have tasted a little more fruity instead of having to rely on the sauces so much for flavor.

—blueyedtigeress

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51 Ratings

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Aug 16, 2010

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

—tdclark

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Jul 27, 2010

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 anymore, so I tossed it. That said, I substituted a jar of prune-plum jam, and didn't use my fresh blackberries for extra sauce since the jam mixture made quite a bit in the slow cooker. Slow cooker bags made clean up incredibly easy (can't imagine trying to scrub cooked jam off of the stoneware!). Thanks for the recipe - I will definitely make this again.

—L. J. Gilmour

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Oct 11, 2010

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 corn starch and water and poured it over the pork.....Yummmmmyyyyyyy

—LisaMarie

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Dec 15, 2010

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 sure if my kids would like it full-on, so I poured the cooking liquid in a saucepan and added about 1/4c red wineong with the blackberries, midway through. Reduced on med-high. Added some additional rosemary, black pepper, and ~2T of butter. Yummy! I think that I would have preferred the wine reduction more but my 7yo and 3yo seemed to enjoy this lighter version. Next time I will try the full-on wine reduction sauce in addition to searing the meat first. Thank you for the great recipe.

—IAD2ROC

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Jun 25, 2011

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 pan with the drippings to make the sauce which I think added more flavor. I did end up adding a little roux to the sauce to thicken it up. Absolute 10!

—lilchef116

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Aug 20, 2010

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 too long. Will make again.

—laurita

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Nutrition

Calories
417 kcal
21%

Carbohydrates
70.4 g
23%

Cholesterol
65 mg
22%

Fat
3.4 g
5%

Fiber
1.7 g
7%

Protein
24 g
48%

Sodium
441 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Slow Cooker Blackberry Pork Tenderloin

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 417
Calories from Fat: 31

% Daily Value *
Total Fat 3.4g 5 %
Saturated Fat 1.1g 6 %
Cholesterol 65mg 22 %
Sodium 441mg 18 %
** Potassium 472mg 13 %
Total Carbohydrates 70.4g 23 %
Dietary Fiber 1.7g 7 %
Protein 24g 48 %
** Sugars 64g
Vitamin A 2 %
Vitamin C 9 %
Calcium 4 %
Iron 17 %
** Thiamin 86 %
** Niacin 85 %
** Vitamin B6 44 %
** Magnesium 13 %
** Folate 5 %

* 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.