Slow Cooker Blackberry Pork London-broil
Tomorrow is my birthday. Friends asked me where I would like to go for my birthday dinner.
I though about it but I could not come up with anyplace that speclized in pork.
I being a pork-a-holic naturally my dinner with be pork so nothing to do but make it myself.
I wanted it to be easy, tasty, and special.
The first thing I did was explore the net to come up with something that filled the bill and was inexpensive to make as well as using as many ingredients as possible that I had on hand.
This recipes qualified on all fronts.
Slow Cooker Blackberry Pork London-broil
Directions:
sea salt to taste
fresh ground black pepper
1/2 tablespoon dried rubbed sage
1/2 tablespoon crushed dried rosemary, or to taste
1 (8 ounce) jar seedless blackberry jam
1/8 cup honey
1 tablespoon dry red wine (such as Cabernet Sauvignon, Merlot, or a blend)
Sauce
1/4 cup dry red wine (such as Cabernet Sauvignon, Merlot, or a blend)
1 tablespoons honey
1/2 cup fresh blackberries
Directions
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.
I will serve with a little rice on the side.
Its a toss up I will either make rice pudding or butterscotch. I know neither will hold candles but I like them better than cake.
By the way today and tomorrow Gabriel's has Pork tenderloins, chops, or roasts for only 1.49LB
Can't wait for this dinner!
Comments
Post a Comment