Roast 350 degrees for 30-45 minutes.I suggest using a meat thermometer 160 degrees.
Meanwhile in medium saucepan, combine 2/3 cup water,vinegar and sugar. Bring to a boil. Add mint and chives. Cover. Simmer for 15 minutes. Strain. Reserve liquid. Bring liquid to a boil. Gradually stir in cornstarch combined with 1 tablespoon water. Cook, stirring until thickened.
Remove from heat. Fold in raspberries. Serve sauce with pork tenderloin slices.