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Arrange an oven rack to where your Dutch oven or baking dish will be situated in the center. Preheat oven to 400°F.
Whisk together all raspberry sauce ingredients. Transfer out about ¾ cup of the sauce to reserve it in a small saucepan and set aside for now.
Pat the meat dry with paper towels and remove any silver skin on the surface. Season all sides of the meat with kosher salt and pepper.
Add oil to a large-enough Dutch oven or pot over medium-high heat. Once well-heated, sear pork tenderloins for 2-3 minutes per side, until all sides develop a golden-brown crust. Remove the Dutch oven from the heat when done.
At this time set the saucepan of reserved sauce on the stovetop over low-medium heat. This will cook down some and thicken while the pork roasts.
Pour the raspberry sauce that's still in the mixing bowl over top of the seared pork to coat it, then place the Dutch oven in the preheated oven. Roast, basting the meat with the runoff juices halfway through, for 25-30 minutes, or until the pork registers 145°F in the center for medium doneness.
Once the pork is done, remove from the oven and stir about half of the drippings into the saucepan of thickened reserved sauce. Continue to cook while the pork rests for 5-10 minutes before slicing.
Slice the pork tenderloin into thin pieces and serve with raspberry sauce.