Ginger-Marinated Pork Tenderloin

1. 1

   Whisk together 2/3 cup broth, soy sauce, brown sugar, ketchup, ginger, garlic, and vinegar and pour into a large sealable plastic bag.

2. 2

   Add tenderloin and seal bag, then marinate, chilled, turning bag over occasionally, 2 hours.

3. 3

   Bring tenderloin to room temperature, about 1 hour.

4. 4

   Put oven rack in middle position and preheat oven to 425F.

5. 5

   Pat tenderloin dry and reserve marinade.

6. 6

   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.

7. 7

   Transfer skillet to oven and roast pork until thermometer inserted diagonally into center of meat registers 155F, 12 to 15 minutes.

8. 8

   Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.

9. 9

   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.

10. 10

    Stir in remaining cup broth and bring sauce to a simmer.

11. 11

    Serve slices of tenderloin with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.