Source: Sue Krapfl, Country Junction Restaurant, Dyersville, Iowa

Pork tenderloin
Olive oil
8 garlic cloves
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary

In a food processor, combine the olive oil, garlic cloves and herbs. Process until smooth, adding enough olive oil to make it a spreadable consistency. Sear the tenderloin on all sides, and rub the above mixture over the pork tenderloin. Roast at 250 degrees F until the internal temperature is about 140o, about 40-45 minutes. About 5 minutes before removing the pork tenderloins from the oven, spread the raspberry chipotle glaze over the top of the tenderloin. Slice the tenderloin to serve and drizzle with leftover glaze.

Raspberry Chipotle Glaze
1 tablespoon olive oil
1/2 cup small diced onions
2 teaspoons minced garlic
2 teaspoons chopped chipotle chiles
2 pints fresh raspberries
1/2 cup raspberry vinegar
3/4 cup granulated sugar

Heat onions and olive oil in a saucepan until the onions are soft and tender. Add garlic to the pan and saut?1-2 minutes. Add chipotles, stirring continuously. Add raspberries and cook until soft. Add vinegar and sugar. Bring to a boil. Simmer and stir until thickened. Remove from heat and strain, extracting as much liquid as possible.