Ginger-Marinated Pork Tenderloin

Directions

1. Whisk together 2/3 cup broth, soy sauce, brown sugar, ketchup, ginger, garlic, and vinegar in a bowl and pour into a large ziploc bag. Add tenderloin and seal bag, then marinate in the refrigerator, turning bag over occasionally, for 2 hours.
2. Remove tenderloin from the refrigerator and let sit for 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 medium 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, 13 to 15 minutes. Transfer to a cutting board and let stand, loosely covered with foil, about 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.