1Place pork on large piece of plastic wrap. Rub tenderloin with 1 tablespoon olive oil. Sprinkle rosemary, thyme, garlic pepper and 1/4 teaspoon salt evenly over surface of pork. Wrap tightly in the plastic wrap; refrigerate for 1 to 4 hours.
2Meanwhile, for sauce, cook onion in 1 tablespoon olive oil in medium saucepan over medium heat about 4 minutes or until slightly brown. Stir in chipolte chiles and adoba sauce; add frozen raspberries. Cook for 4 minutes, stirring occasionally.
3Remove saucepan from heat. Stir in port, sugar, cocoa, ancho chile powder, and 1/4 teaspoon salt. Return saucepan to heat. Bring to a boil. Reduce heat. Simmer, uncovered, about 8 minutes or until reduced to about 1 1/4 cups, stirring occasionally. Remove from heat and strain through a wire sieve into a bowl. Set sauce aside; discard pulp in sieve.
4To grill pork*, prepare a medium-hot fire in grill. Unwrap pork. Grill tenderloin, uncovered, over direct heat for 20 minutes or until internal temperature reaches 145 degrees F., turning tenderloin over halfway during grilling. Transfer tenderloin to cutting board. Loosely cover with foil; let rest for 5-10 minutes.
5To serve, if necessary, heat sauce just until warm. Carve pork into 1/4-inch-thick slices. Spoon sauce over slices.
7* To Broil Pork: Preheat broiler. Unwrap pork. Place tenderloin on rack in broiler pan. Broil 4 inches from heat for 20 minutes, turning tenderloin over halfway during broing. Transfer tenderloin to cutting board. Loosely cover with foil; let rest for 5-10 minutes.