Pan Roasted Pork Tenderloin with Raspberry Reduction

Name: Pan Roasted Pork Tenderloin with Raspberry Reduction
Ingredients: 1/4 cup Olive Oil for marinade; 1 Clove garlic crushed; 1 Small Pork Tenderloin (Mine was 1.20 lbs); 1/2 pint Fresh raspberries; Olive oil for pan; Salt and pepper to taste (for the pepper I used a blend of black,white, green and pink in the pepper mill); 1 Small Shallot chopped or half a larger one; 1 tablespoon Raspberry vinegar( I used Alessi White balsamic Raspberry Vinegar); 1/2 cup White wine (If you have a Rose open use that It would be just as good); 1/2 teaspoon Dijon mustard; 1 tablespoon Butter (Optional)