Bear Tenderloins With Blackberry Sauce Recipes

SLOW COOKER BLACKBERRY PORK TENDERLOIN

Slow Cooker Blackberry Pork Tenderloin image

I cooked this for a date, and he told me it was the best meal anyone besides his momma had ever cooked for him! That's a terrific compliment, being from south Louisiana!

Provided by leeann3800

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 4h10m

Yield 6

Number Of Ingredients 11

Ingredients

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
¼ cup honey
2 tablespoons dry red wine (such as Cabernet Sauvignon, Merlot, or a blend)
½ cup dry red wine (such as Cabernet Sauvignon, Merlot, or a blend)
2 tablespoons honey
1 cup fresh blackberries

Steps:

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.
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.
To serve, slice the tenderloin and spoon blackberry-wine sauce over slices.

Nutrition Facts : Calories 416.6 calories, Carbohydrate 70.4 g, Cholesterol 65.5 mg, Fat 3.4 g, Fiber 1.7 g, Protein 24 g, SaturatedFat 1.1 g, Sodium 441.2 mg, Sugar 64 g

BEAR TENDERLOINS WITH BLACKBERRY SAUCE

Bear Tenderloins with Blackberry Sauce image

Number Of Ingredients 4

Ingredients

2 pounds bear meat tenderloin
1/2 cup butter
1 cup seedless blackberry jam
1 can beef broth, or 2 beef bouillon cubes in 1 1/2 cups hot water

Steps:

In an ovenproof pan, brown tenderloin in butter on all sides (4-5 minutes). Transfer to 450° oven and bake, turning once, until a meat thermometer inserted in thickest part registers 150° (12-15 minutes). Cut to test; meat should no longer be pink in center of thickest part. Transfer meat to a warm platter and keep warm. Add jam and broth to drippings in pan; bring to a boil. Cook, stirring until reduced to about 2/3 cup (about 8 minutes). Slice meat, stirring any juices into sauce. Spoon sauce over meat to serve.

Nutrition Facts : Nutritional Facts Serves

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