Ingredients

• 1 2/3 cups chicken broth (13 1/2 ounces)
• 1/4 cup soy sauce
• 1/4 cup packed brown sugar
• 3 tablespoons ketchup or 2 tablespoons tomato paste
• 3 tablespoons finely grated peeled fresh ginger
• 3 garlic cloves, minced
• 1 tablespoon cider vinegar or balsamic vinegar
• 1 (3/4 pound) pork tenderloin
• 1 tablespoon olive oil
• Special equipment: an instant-read thermometer

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Instructions

1. Whisk together 2/3 cup broth, soy sauce, brown sugar, ketchup, ginger, garlic, and vinegar and pour into a large sealable plastic bag. Add tenderloin and seal bag, then marinate, chilled, turning bag over occasionally, 2 hours.
2. Bring tenderloin to room temperature, 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 moderately 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, 12 to 15 minutes. Transfer to a cutting board and let stand, loosely covered with foil, 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.