Directions

1. Place pork tenderloins in shallow baking pan. Roast at 425 degrees F. for 20 minutes, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
2. Meanwhile, combine 2/3 cup water, vinegar and sugar in medium saucepan. Bring to a boil. Add mint leaves and chives. Cover; simmer 15 minutes. Strain; reserve liquid. Bring liquid to a boil. Gradually stir in combined cornstarch and 1 tablespoon water. Cook and stir until thickened. Remove from heat. Fold in raspberries. Serve sauce with pork tenderloin slices.