3 tablespoons ketchup or 2 tablespoons tomato paste
3 tablespoons finely grated peeled fresh ginger
3 garlic cloves, minced
1 tablespoon balsamic vinegar
Pork
1 (1 pound) pork tenderloin
1 tablespoon olive oil
Instructions
Marinade
Whisk ⅔ cup of chicken broth with the rest of the marinade ingredients.
Pour marinade into a large sealable plastic bag and add pork.
Marinate in the fridge at least 2 hours or better, overnight.
Pork
With the rack in the middle position, preheat the oven to 350 °F (180 °C).
Take the pork out of the fridge. Pat tenderloin dry and reserve marinade.
In an ovenproof skillet, brown the meat on all sides in the olive oil, about 3 minutes total.
Transfer skillet in the oven and cook for about 16 minutes or until a thermometer inserted into center of tenderloin registers 155°F.
Remove from the oven and cover loosely with aluminum foil. Let rest for 5 to 10 minutes before slicing.
While meat is roasting, pour marinade through a fine-mesh sieve into a small saucepan and boil until reduced to about ⅓ cup, about 10 minutes. Pour the remaining cup of chicken broth and bring sauce to a simmer.
Serve slices of the pork with the ginger sauce.
Recipe by Valerie's Keepers at https://www.valerieskeepers.com/amazing-ginger-pork-tenderloin/