Pork Tenderloin With Raspberry Mint Sauce

• 1 1/2 lbs pork tenderloin (about 2 whole tenderloins)
• 2/3 cup water
• 1/4 cup raspberry vinegar
• 1/3 cup sugar
• 1 cup fresh mint leaves
• 2 tablespoons snipped fresh chives
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 1/2 cups fresh raspberries or 1 1/2 cups frozen raspberries, thawed

1. Place pork in shallow baking pan.
2. Roast 350 degrees for 30-45 minutes.I suggest using a meat thermometer 160 degrees.
3. Meanwhile in medium saucepan, combine 2/3 cup water,vinegar and sugar. Bring to a boil. Add mint and chives. Cover. Simmer for 15 minutes. Strain. Reserve liquid. Bring liquid to a boil. Gradually stir in cornstarch combined with 1 tablespoon water. Cook, stirring until thickened.
4. Remove from heat. Fold in raspberries. Serve sauce with pork tenderloin slices.

pork tenderloin, water, raspberry vinegar, sugar, mint, fresh chives, cornstarch, water, fresh raspberries

Taken from www.food.com/recipe/pork-tenderloin-with-raspberry-mint-sauce-142829 (may not work)