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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.
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