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1
Rinse and pat dry the pork loin.
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2
In a gallon baggie, combine the soy sauce, sesame oil, Worcestershire sauce, garlic, brown sugar, onion powder, pepper and chili garlic sauce.
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3
Seal, squeeze and shake the baggie to combine the ingredients well.
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4
Place pork loin in baggie, squeeze out air, seal baggie and refrigerate for 6-8 hours.
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5
Preheat oven to 400 degrees F. Line a 9x11 baking dish with nonstick foil or use regular foil and spray with cooking spray.
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6
Using tongs, transfer the pork loin to the prepared baking dish.
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7
Pour the marinade over the pork loin.
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8
Bake for 1 hour, turning pork loin every 20 minutes, or until internal temperature reaches 145-150 degrees F. Remove loin to serving plate, cover with foil, and let rest for 15-20 minutes while you finish the sauce.
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9
Empty the pan drippings into a small sauce pan and heat over medium heat.
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10
Combine the cornstarch with room temperature chicken broth and whisk until smooth.
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11
Add the broth to the boiling pan drippings and cook for a minute or two.
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12
Remove from heat.
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13
Slice pork loin and place on serving platter.
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14
Drizzle sauce over all before serving and place any extra sauce in an extra dish on the side.
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15
Garnish with sliced green onions if desired.
