• Preheat the oven to 350ºF.
• Place goat cheese in a sandwich bag, press into the corner and snip off the end to make a piping bag. Pipe cheese into the dates.
• Cut each tenderloin lengthwise, almost, but not quite through. Stuff each tenderloin with filled dates and secure with crosswise loops of butcher’s twine. Brush tenderloins with the oil and season evenly with sweet mesquite seasoning.
• Bake 15 minutes. Flip tenderloins and continue baking until an instant-read thermometer inserted in the center registers 145ºF, 20 to 30 minutes more. Let rest for 10 minutes.

Make the sauce::

• While the tenderloins are roasting, heat oil in a medium saucepan over medium heat. Add shallots and cook until golden, about 3 minutes. Add port and bring to a boil. Boil until the liquid is syrupy, about 5 minutes. Add raspberry chipotle sauce and bring to a boil. Remove from heat and keep warm.

To serve:

• Remove butcher’s twine and carve each tenderloin crosswise into ½-inch-thick slices. Spoon equal amounts of the sauce onto 6 dinner plates, divide pork evenly, and serve.
• If serving for a dinner party, slice and serve on a platter garnished with rice (optional) and fresh rosemary sprigs.