Roasted Pork Tenderloin with Sweet and Sour Marinade

            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.