Place pork tenderloins in shallow baking pan. Roast at 350 degrees F. for 30 minutes.
Meanwhile, combine 2/3 cup water, vinegar and sugar in medium saucepan.
Bring to a boil. Add mint leaves and chives. Cover; simmer 15 minutes.
Strain; reserve liquid. Bring liquid to a boil. Gradually stir in combined
cornstarch and 1 tablespoon water. Cook and stir until thickened. Remove
from heat. Fold in raspberries. Serve sauce with pork tenderloin slices.