So, as you can probably guess from the picture, this is from one of our Distance Dishes dates this fall. However, this recipe is a year-round favorite! I included it in my family’s cookbook compiled for our last family reunion. Adapted from a roasted pork recipe, I like this for the slow cooker – not only does it give me time for chores while it cooks (or, more realistically, a nap!).
- 2lbs pork tenderloin
- 1 16oz jar seedless blackberry jam
- 1 tablespoon rosemary
- 1/4 cup honey
- 2 tablespoons dry red wine, such as cabernet sauvignon
- Salt and pepper
- Season pork tenderloin with salt, pepper, and rosemary.
- Lay pork tenderloin in slow cooker and pour over jam, honey, and wine.
- Cook on low for 4 hours.
Wine Pairing: I had this pork with the same wine I used in the recipe, which was a Cabernet Sauvignon. The fuller flavor stands up to the slow cooking process and the pork!