Roasted Pork Tenderloin with Sweet and Sour Marinade

I love the automatic portion size and convenience in cooking a pork tenderloin.  For the two of us I am guaranteed to have a generous serving for dinner and enough leftover for lunch.  It's also lean with no waste which makes it healthy and very affordable.  Since it is such a mild flavored protein, I find you can change up the flavors by marinating, rubbing or glazing.  Today's recipe was marinated in a sweet and sour glaze and brushed with more glaze during the last few minutes of cooking.  Not only was this delicious but very easy to make; a definite keeper.

I served this with mashed potatoes and green beans with bacon which were the perfect sides.

Roasted Pork Tenderloin with Sweet and Sour Marinade
Makes 4 servings

1 - 1 1/2 pounds pork tenderloin
1/2 cup ketchup
1/2 cup apple jelly
1 1/2 teaspoons apple cider vinegar
3/4 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/8 teaspoon black pepper

In a small bowl, combine all the marinade ingredients.  Reserve 1/4 cup of this marinade and pour the rest over the pork tenderloin in a zip-top bag.  Marinate 4-10 hours.

Preheat the oven to 400 degrees.  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 degrees, about 20-25 minutes.  Baste with the reserved marinade during the last 10 minutes of cooking.

Let stand for 5 minutes and then slice into 1/2-inch pieces.  Spoon pan juices over roast before serving.

From Our Best Bites Cookbook

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