Slices of moist, tender venison are drizzled with a rich and fruity blackberry sauce in this 30-minute entree recipe. If you don't have venison, substitute pork tenderloin. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Trim fat from meat. Using sharp knife, cut slits in the meat at 1-inch intervals. Insert garlic slices into the slits. Brush the meat with 1 tablespoon oil; sprinkle lightly with salt and ground pepper.

  • Cook the meat in large skillet over medium heat until done, turning once. (For venison, allow 10 to 12 minutes for medium doneness; for pork, allow 20 to 25 minutes or until juices run clear (160 degrees F.)

  • Meanwhile, for sauce, cook shallot and garlic in the remaining tablespoon hot oil in a medium saucepan, for 2 to 3 minutes or until tender. Stir in blackberry preserves and broth. Bring to boiling; reduce heat. Simmer, uncovered, for 4 to 6 minutes or until reduced to about 1/3 cup, stirring often. Stir in butter and honey.

  • Slice the meat; arrange on serving platter. Spoon the sauce over the meat.

Nutrition Facts

272 calories; 8.3 g total fat; 2.3 g saturated fat; 70 mg cholesterol; 115 mg sodium. 259 mg potassium; 30.7 g carbohydrates; 0.5 g fiber; 21 g sugar; 18 g protein; 142 IU vitamin a iu; 5 mg vitamin c; 10 mcg folate; 20 mg calcium; 3 mg iron; 19 mg magnesium;