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Home -> Main Dishes -> Pork
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1 1/2 cups chicken broth, divided 1/4 cup soy sauce 1/4 cup brown sugar 3 tbsp. ketchup 3 tbsp. peeled, finely grated fresh ginger 3 cloves garlic, peeled and minced 1 tbsp. cider vinegar 3/4 pound pork tenderloin 1 tbsp. olive oil
Directions
Whisk together 1/2 cup broth, soy sauce, brown sugar, ketchup, ginger, garlic and vinegar in a shallow baking dish. Add pork and turn to coat. Cover and refrigerate 2 hours, turning pork occasionally.
Remove pork from the refrigerator and let stand 1 hour. Preheat oven to 425 degrees. Heat oil in a large skillet over medium high heat. Add tenderloin and brown on all sides. Transfer pork to a baking pan and roast 12 to 15 minutes until pork reaches 155 degrees. Transfer pork to a platter and tent with foil. Strain remaining marinade into a small saucepan. Boil about 10 to 15 minutes until reduced to 1/3 cup. Stir in remaining 1 cup broth and bring to a simmer. Slice tenderloin and serve with sauce.
Serves 1 to 2.
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