Ingredients
1
2/3 cups chicken broth (13 1/2 fl oz)
1/4
cup packed brown sugar
3
tbsp ketchup or 2 tbsp tomato paste
3
tbsp finely grated peeled fresh ginger
1
tbsp cider vinegar or balsamic vinegar
1
(3/4-lb) pork tenderloin
Special equipment: an instant-read thermometer
Directions
1.
Whisk together 2/3 cup broth, soy sauce, brown sugar, ketchup, ginger, garlic, and vinegar and pour into a large sealable plastic bag. Add tenderloin and seal bag, then marinate, chilled, turning bag over occasionally, 2 hours.
2.
Bring tenderloin to room temperature, about 1 hour.
3.
Put oven rack in middle position and preheat oven to 425°F.
4.
Pat tenderloin dry and reserve marinade. Heat oil in a 12-inch ovenproof skillet over moderately high heat until hot but not smoking, then brown tenderloin on all sides, turning with tongs, about 3 minutes total. Transfer skillet to oven and roast pork until thermometer inserted diagonally into center of meat registers 155°F, 12 to 15 minutes. Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.
5.
While meat is roasting, pour marinade through a fine-mesh sieve into a small saucepan and boil until reduced to about 1/3 cup, 10 to 15 minutes. Stir in remaining cup broth and bring sauce to a simmer. Serve slices of tenderloin with sauce.
7.
Pork keeps, wrapped tightly in foil and chilled, 3 days.
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