Roast Pork Tenderloin with Raspberry Chipotle Sauce

 Another recipe from my travels. Start the sauce while the pork roasts.

1 pork tenderloin
olive oil
2 garlic cloves, minced
1 t each: rosemary, thyme, sage

Combine the olive oil, garlic and herbs. Spread over pork; cover and marinate overnight.

In a large frying pan or cast iron skillet, sear the tenderloin on all sides.

Preheat oven to 350°F.

Roast 20-25 minutes, or til desired doneness is reached. About 5 minutes before removing the pork from the oven, spread the sauce over the top of the pork.

Raspberry Chipotle Sauce
olive oil
1 small onion or shallot, minced  
1 garlic clove, minced
2-3 t chopped chipotle chiles in adobo sauce
2 pints fresh raspberries
1/2 cup raspberry or apple cider vinegar
1/2 cup sugar (or to your taste)

Drizzle oil in a large saucepan on medium heat.  Saute onions til softened, about 5-10 minutes, being careful not to brown.

Add garlic and sauté 1 minute. Stir in chipotles. Add raspberries and cook til soft, about 5 minutes. Add vinegar and sugar. Bring to a boil. Reduce heat to medium low; simmer and stir til sauce is thickened. Strain if desired.

Slice the tenderloin and drizzle with remaining sauce to serve. This would be great with roasted potatoes, featuring the herbs used in the marinade.

Variation: This would be superb on the grill as well!