Ginger-Marinated Pork Tenderloin

Ingredients

• 1 tablespoon balsamic vinegar 
• 0.3 cup brown sugar packed
• 13.5 ounces chicken broth 
• 3 tablespoons ginger fresh finely grated peeled
• 3  garlic cloves minced
• 3 tablespoons catsup 
• 1 tablespoon olive oil 
• 0.8 pound pork tenderloin 
• 0.3 cup soya sauce 

Equipment

• frying pan
• sauce pan
• oven
• whisk
• sieve
• kitchen thermometer
• aluminum foil
• ziploc bags
• tongs
• cutting board

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.
2. Add tenderloin and seal bag, then marinate, chilled, turning bag over occasionally, 2 hours.
3. Bring tenderloin to room temperature, about 1 hour.
4. Put oven rack in middle position and preheat oven to 425°F.
5. Pat tenderloin dry and reserve marinade.
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. Transfer skillet to oven and roast pork until thermometer inserted diagonally into center of meat registers 155°F, 12 to 15 minutes.
8. Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.
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. Stir in remaining cup broth and bring sauce to a simmer.
10. Serve slices of tenderloin with sauce.
11. Pork keeps, wrapped tightly in foil and chilled, 3 days.