Slow Cooker Blackberry Pork Tenderloin

Name: Slow Cooker Blackberry Pork Tenderloin
Total time: 250
Yield: 8
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; 0.25 cup honey; 2 tablespoons dry red wine (such as Cabernet Sauvignon, Merlot, or a blend); 1 cup fresh blackberries; 0.5 cup dry red wine (such as Cabernet Sauvignon, Merlot, or a blend); 2 tablespoons honey

Recipe by leeann3800 from allrecipes.com

Dinner 4 Hr. 10 Mins.

Ingredients

8 servings

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1 (2 pound) pork tenderloin
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1 tablespoon dried rubbed sage
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1 tablespoon crushed dried rosemary, or to taste
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1 teaspoon salt
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1 teaspoon ground black pepper
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1 (16 ounce) jar seedless blackberry jam

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0.25 cup honey
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2 tablespoons dry red wine (such as Cabernet Sauvignon, Merlot, or a blend)
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1 cup fresh blackberries
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0.5 cup dry red wine (such as Cabernet Sauvignon, Merlot, or a blend)
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2 tablespoons honey

Instructions

Season pork tenderloin on all sides with sage, rosemary, salt, and pepper; place into a slow cooker. Spoon blackberry jam, 1/4 cup honey, and 2 tablespoons red wine over top. Cover and cook on Low until very tender and slightly pink in the center, 4 to 5 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
About 15 minutes before serving, bring blackberries, 1/2 cup red wine, and 2 tablespoons honey to a boil in a saucepan over medium-low heat. Reduce the heat and simmer until sauce thickens slightly and some berries burst, about 15 minutes.
To serve, slice tenderloin and spoon blackberry sauce over top.