Ingredients

• 3 ½ – 4 lbs. boneless pork tenderloin
• 10 oz. frozen raspberries
• Salt, sage, and pepper or your favorite pork rub
• 1 10-oz. bag frozen raspberries
• 1 ½ cup sugar
• ¼ cup white vinegar
• 1/3 tsp. ground ginger
• 1/3 tsp. ground nutmeg
• 1/3 tsp. ground cloves
• ¼ cup cornstarch
• 1 tbsp. butter
• 1 tbsp. lemon juice

Directions

1. For meat: Remove any excess fat and membrane from meat. Season with about 1 tsp. each of salt, sage, and pepper, or just your favorite pork rub. Place meat in 350° oven with a thermometer, bake until center reaches 150°
2. For sauce: Drain a 10-oz. bag of frozen raspberries and set aside. Add enough water to the raspberry juice to measure ¾ cup. In a saucepan combine raspberries, sugar, vinegar, cornstarch, and butter. Add back in the raspberry juice and bring to a boil. Add the lemon juice.