Simply Pork Tenderloin

Ingredients:

2-3 lb. pork tenderloin
1 t. salt
1 t. pepper
1 t. rubbed sage
1/4 c. chicken broth

Make a dry rub with the salt, pepper and sage. Coat the tenderloin completely. Place in greased baking dish and add broth to the pan. Bake, covered at 325 for 45 minutes. Uncover and bake an addition 30-35 minutes, basting with the pan juices.

I like to serve this with a Raspberry Sauce, (recipe follows) Buttery Chive Potatoes, (recipe follows) and a vegetable side.

Raspberry Sauce
1 pkg. frozen raspberries, thawed
1 1/2 c. sugar
Pinch salt
1/4 c. white vinegar
1/4 c. corn starch
1 T butter
1 T lemon juice

Drain raspberries, reserving liquid. Set berries aside. Add enough water to raspberry liquid to measure 3/4 cup. In a saucepan, combine sugar, salt, vinegar and 1/2 c. raspberry juice. Bring to a boil, then reduce heat. Simmer, uncovered for 10 minutes.
Combine cornstarch with remaining raspberry juice until smooth; stir into saucepan. Bring to a boil; cook and stir 2 minutes, or until thickened.
Remove from heat. Stir in butter, lemon juice, and reserved raspberries. ~ Leftovers are great heated and served over vanilla ice cream ~

Buttery Chive Potatoes
4 Russet potatoes, peeled and cut into large chunks
1/2 stick butter
1 T chopped chives
1/4 t. Kosher salt
1/8 t. cracked black pepper

Boil potatoes in salted water until fork tender. Drain and set aside potatoes. Melt the butter and add in chives, cooking slightly. Add potatoes and toss so that they are covered with butter mixture. Sprinkle with Kosher salt and cracked black pepper.