Pre-heat oven to 325 degrees. Separate the tenderloin halves, slice a trough into the larger half, lengthwise. Pour 2 T. olive oil into the trough, then add garlic, sage, and rosemary. Put other tenderloin half on top, tie them together with oven-safe baking string. In saucepan, brown tenderloin briefly on all sides in 3 T. olive oil. Pour chicken broth and wine into baking dish. Add tenderloin, sprinkle with salt and pepper to taste. Place meat thermometer into thickest portion of meat. Bake, uncovered, for 1 hour. Pour raspberry chipotle sauce over meat, and continue baking 15 minutes longer, or until meat thermometer reaches 170 degrees. Remove from oven, cover with foil, and allow to rest for 15 minutes. Slice and serve with juices over top.
Goes oh so well with a fine Pinot Noir!