3 1/2 to 4 lb. boneless pork tenderloin
Cloves garlic, minced
1 tbsp. chili sauce
1/4 c. vinegar
1/3 c. ketchup
3/4 c. soy sauce
1 c. water
3/4 c. honey

Place pork in glass baking dish. Combine garlic, chili sauce, vinegar, ketchup, soy sauce and water. Add to pork. Let stand overnight or several hours (basting occasionally). Remove pork from marinade. Roast at 325 for 22-25 minutes per pound until internal temperature is 170, occasionally baste with marinade, close to end of cooking. Mix honey with marinade and brush on roast. Let rest 10-15 minutes, carve in thin slices.