A pork tenderloin is too much meat for one person, but you'll be happy to have leftovers for the fried rice with pork and kale .
Pork keeps, wrapped tightly in foil and chilled, 3 days.
Recipe information
Yield
Makes 1 serving (with leftovers)
Ingredients
Special Equipment
Preparation
Step 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.
Step 2
Bring tenderloin to room temperature, about 1 hour.
Step 3
Put oven rack in middle position and preheat oven to 425°F.
Step 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.
Step 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.
