For the marinade:
Measurements are estimated
1 jar plum preserves, about 1 cup
1/2 cup brown sugar
1/3 cup chili sauce
1/4 cup soy sauce
2 tbsp yellow mustard
Juice of half-a-lemon
Garlic powder to taste
Heat marinade ingredients in saucepan over low heat for about 15 minutes. Cool before adding to pork tenderloin. I stick it in the fridge for about 15 to 20 minutes.
Place pork tenderloins in a large zip-lock bag and pour in marinade. Let it soak in the fridge for a few hours.
Cook at 375, 20 minutes per pound. I cover the roasting pan with foil so that the sugars in the marinade don't burn.
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