Teriyaki Tenderloin

1/2 cup soy sauce

1/4 cup sugar

2 Tbsp ketchup

1 pork tenderloin (1 pound)

In a large Ziploc bag, combine the soy sauce, sugar and ketchup.  Add the pork tenderloin; seal bag and turn to coat.  Refrigerate for at least 8 hours or up to overnight.  Drain and discard marinade.  Place pork in greased 13x9 pan.  Bake, uncovered, at 425 for 35-40 minutes or until a meat thermometer reads 160.  Let stand for 5 minutes before slicing.

Serves 4