Slow Cooker Blackberry Pork Tenderloin

• 1 (2 pound) pork tenderloin
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon dried rubbed sage
• 1 tablespoon crushed dried rosemary, or to taste
• 1 (16 ounce) jar seedless blackberry jam
• 1/4 cup honey
• 2 tablespoons dry red wine (such as Cabernet Sauvignon, Merlot, or a blend)
• 1/2 cup dry red wine (such as Cabernet Sauvignon, Merlot, or a blend)
• 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 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.

pork tenderloin, salt, ground black pepper, sage, rosemary, blackberry jam, honey, red wine, red wine, honey, fresh blackberries

Taken from www.allrecipes.com/recipe/214987/slow-cooker-blackberry-pork-tenderloin/ (may not work)