Preparation time: 15, – cooking time: 30
1 1/2 pounds pork tenderloin (about 2 whole)
2/3 cup water
1/4 cup raspberry vinegar
1/3 cup sugar
1 cup fresh mint leaves
2 tbsp snipped fresh chives
1 tbsp cornstarch
1 tbsp water
1 1/2 cups fresh or frozen raspberries, thawed
Procedures : Place pork tenderloins in shallow baking pan. Roast at 350 degrees F. for 30 minutes.
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