Mix the teriyaki, apple sauce, olive oil, Dijon and brown sugar in a large mixing bowl. Stir or whisk until you have a nice even consistency and it tastes good. You may have to adjust or add more of the brown sugar, Dijon, apple sauce or teriyaki to get the right mix. I would not add any more oil though.

Once you have the desired taste and consistency for the marinade base, add the other ingredients to taste. Stir or whisk well and transfer the mixture to a large ziplock-style freezer bag.

Rinse your tenderloin well under cold water and put it into the marinade bag. Gently massage the meat and distribute the marinade evenly into cracks or crevices. Roll up the bag, removing all of the air and seal tightly. Put it into the fridge.

While you could get away with only marinating for 4-5 hours, the longer the better for a fuller infusion of tastes. Whatever the best before date on the original packaging for the pork tells you, is the longest that you can safely leave it in the fridge until you cook it. I marinated this one for 3 days.

When you are ready, preheat the oven to 350F. Place the tenderloin in a roasting pan and pour the marinade over the roast. Add about a 1/4 cup of water and a 1/4 cup of red wine. Roast covered for 25 minutes and then remove the lid for the last 10-15 minutes. Pork should be cooked to an internal temperature of at least 145F when tested with a food thermometer.

Prepare your choice of sides to be ready at the same time as the roast will be done. I was in a hurry, so I made rice and microwaved some Green Giant brussels sprouts.