Quick Fix : Ginger Marinated Pork Tenderloin

Technically this is not a "Quick Fix" because of the marinading time. Prep and and cooking is quick and easy.

2/3 cup Chicken Broth
1/4 cup Soy Sauce
1/4 cup packed Brown Sugar
3 Tbsp Ketchup
3 Tbsp Grated Fresh Ginger
3 Garlic Cloves minced
1 Tbsp Balsamic Vinegar
1 (3/4 lb) Pork Tenderloin
1 Tbsp Olive Oil
2 Tbsp Unsalted Butter

Directions:
1. Whisk together 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, minimum 2 hours or if possible over night.
2. Bring tenderloin to room temperature, about 1 hour.
3. Put oven rack in middle position and preheat oven to 425 degrees.
4. Heat oil in a ovenproof skillet over moderately high heat until hot but not smoking, then brown tenderloin on all sides, turning with tongs, about 3 minutes. Transfer skillet to oven and roast until pork is 155 degrees, 12 to 15 minutes.
* Turn pork over half way during roasting otherwise the bottom might char because of the brown sugar.
5. Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes so juices redistribute.
6. While meat is roasting, pour marinade through a fine-mesh sieve into a small saucepan and boil until reduced to 1/3, 10 to 15 minutes. Stir in cold butter off heat.


I served the tenderloin sliced with Gorgonzola & Spinach Gnocchi and sauteed Onions & Cremini Mushrooms.

Prep Time: 15 minutes
Marinade Time: 2 Hours - Overnight
Cook Time: 20 minutes