Directions

1. 1. Preheat oven to 400 degrees F.
2. 2. For the rub: in a bowl combine the coriander, cumin, ancho chili powder, olive oil, salt and pepper and mix well. Place the pork loin in a roasting pan and coat with the rub mixture. Cook for 20 minutes.
3. 3. Mix the sauce while the pork is cooking. Place the half of a can of chipotle peppers with half of the adobo sauce and the olive oil in a blender and pulse until the peppers are pureed. Add the garlic and pulse a few times more until thoroughly combined.
4. 4. Transfer the puree into a sauce pot on medium low heat (4 on a scale of 10) and add the raspberries, brown sugar, white sugar, vinegar and salt; mix with a wooden spoon being careful not to break up the berries. Cook until thickened and reduced by half, about 10 minutes.
5. 5. Remove the sauce to a bowl and let it cool to room temperature.
6. 6. After the tenderloin has cooked for 20 minutes, remove it from the oven and use a pastry brush to apply half of the raspberry chipotle sauce to the meat. Keep the other half of the sauce in the refrigerator until you are ready to serve.
7. 7. Put the pork back in the oven and cook for 30 minutes more or until the internal temperature reaches 160 degrees F.
8. 8. Remove the meat from the oven and let the roast rest for 10 minutes before slicing.
9. 9. Serve with the reserved sauce.