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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

30 mins
30 mins


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; protein 18g 36% DV; carbohydrates 30.7g 10% DV; dietary fiber 0.5g 2% DV; sugars 20.7g; fat 8.3g 13% DV; saturated fat 2.3g 11% DV; cholesterol 69.5mg 23% DV; vitamin a iu 141.8IU 3% DV; vitamin c 5mg 8% DV; folate 9.9mcg 3% DV; calcium 20mg 2% DV; iron 2.9mg 16% DV; magnesium 18.6mg 7% DV; potassium 258.6mg 7% DV; sodium 115.3mg 5% DV.