1 2/3 cups chicken broth (Make your own from a whole Tea Hills Chicken!)
1/4 cup soy sauce
1/4 cup packed brown sugar
2 Tbsp. tomato paste
3 Tbsp. finely grated peeled fresh ginger
3 garlic cloves, minced (Snake Hill Farm or Country Gristmill)
1 Tbsp. cider vinegar (Woolf Farms)
1 (3/4 pound) pork tenderloin (Millgate Farm or New Creation Farm)
1 Tbsp. olive oil (The Olive Tap)
Whisk together 2/3 cup broth, soy sauce, brown sugar, tomato paste, 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.
Bring tenderloin to room temperature, about 1 hour.
Put oven rack in middle position and preheat oven to 425°F.
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.
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.