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.
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.
This was amazing!! The whole family loved it. If I could just figure out how to get rid of the seeds.
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
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.
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!
An excellent slow cooker meal. I found the cooking time too long, but may be it is just my slow cooker. I put my tenderloin in still frozen and after 6 hours on low it was a little overcooked for my taste.
I made some modifications (sorry) based on what I had on hand and personal preference: reduced the jam to about 1/2 cup, and honey to 2 tbsp, but left the wine at 2 tbsp and reduced the ground sage to about 1/8 tsp and the rosemary to about 1/2 tsp (personal preference) and added about 1/2 tsp garlic powder.
Because there was so much liquid in the crock pot, I didn't bother with the sauce. I blended a couple of tablespoons of flour into about 1/4 cup of water in a small pot, then added the liquid from the crock pot, and brought it to a boil until it thickened.
My kids really liked this meal and I will definitely make it again. Thanks for a great recipe!
This is my favourite recipe. Not only is it one of the easiest it tastes great and has a beautiful presentation.
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.
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.
