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.