• 1/4 cup chopped fresh rosemary leaves
• 2 Tbs. chopped fresh sage leaves
• 2 Tbs. fennel seeds
• 2 tsp. Kosher salt
• 1 tsp. ground black pepper
• 2 lbs. pork tenderloins
• 2 Tbs. olive oil
• 12 garlic cloves, peeled
• 1/2 cup water
• 1/2 cup golden raisins
• 3 Tbs. sugar
• 1 Tbs. balsamic vinegar
• 1-1/2 cups Driscoll's raspberries

In small mixing bowl, combine rosemary, sage, fennel seeds, salt and pepper. Rub herb mixture to coat all sides of tenderloins. Heat olive oil in large, heavy roasting pan over medium heat. Brown tenderloins on all sides. Scatter garlic cloves into pan.

Bake at 350°F 30-40 minutes or until meat thermometer reads 150°F-160°F. Remove from oven; place tenderloins on cutting board and cover with foil to keep warm. To make sauce, place roasting pan on stove over medium heat. Stir in water, raisins, sugar and vinegar until sugar is dissolved and liquid is boiling. Stir in raspberries. Stir gently 1-2 minutes, until berries are softened. Remove from heat. To serve, slice pork into 1/2 inch thick slices. Place on serving platter and spoon sauce over meat.

Shortcut: Purchase pre-seasoned sliced pork roast from deli. To make sauce, stir water, raisins and balsamic vinegar together in small saucepan. Bring to a boil and add raspberries. Cook and stir 1-2 minutes until berries are soft.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 255, fat 8.3g, 29% calories from fat, cholesterol 72mg, protein 26.7g, carbohydrates 18.7g, fiber 3.1g, sugar 15.1g, sodium 205mg, diet points 5.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.7, Bread: 0.0, Lean meat: 0.0, Fat: 1.1, Sugar: 0.3, Very lean meat protein: 3.6

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