Ingredients
1 kg pork tenderloin
2 tsp SIDS SALT & PEPPER to taste
1 tbsp dried rubbed sage
1 tbsp crushed dried rosemary, to taste
500 g jar blackberry jam
¼ cup raw bush honey
2 tbsp NZ dry red wine
½ cup NZ dry red wine
2 tbsp raw bush honey
1 cup fresh wild blackberries
Directions
Season the pork tenderloin on all sides with SIDS SALT & PEPPER, sage, and rosemary. Place the tenderloin into a slow cooker, and spoon the blackberry jam, ¼ cup honey, and 2 tbsp of red wine over the pork. Set the cooker to LOW, and cook until very tender, 4-5 hours.
About 15 minutes before serving time, pour ½ cup red wine, 2 tbsp 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.
