Roasted Pork Tenderloin with Sweet and Sour Marinade

1-1    ½ pounds pork tenderloin


Sweet and Sour Marinade

½ cup ketchup
½ cup apple jelly  (I used apricot jam)
1 ½ tsp apple cider vinegar
¾ tsp chili powder
1 tsp garlic powder
½ tsp onion powder
½ tsp salt
1/8 tsp pepper

In a small bowl, combine all the marinade ingredients.  Reserve ¼ cup of this marinade and pour the rest over the pork tenderloin in a zip-top bag.  Marinate 4-10 hours.

Preheat oven to 400°.  Remove the pork from the bag and place the tenderloin on a foil-lined baking dish.  Place in the preheated oven and bake until internal temperature of the roast reaches 160°.  Baste with the reserved marinade during the last 10 minutes of cooking.

Let stand for 5 minutes and then slice into ½ inch pieces.  Spoon pan juices over roast before serving.