2	pork tenderloins, about 3/4 pound (360 g) each

1/2	cup (120 ml) canned low-sodium chicken broth

Marinade:

1	clove garlic, minced

1	teaspoon (5 ml) minced fresh ginger

2	scallions, white part only, minced

1	small Thai chile pepper or jalapeño, seeded and minced

1/3	cup (80 ml) fresh orange juice

1	tablespoon (15 ml) fresh lemon juice

1	teaspoon (5 ml) grated lemon zest

1	tablespoon (15 ml) olive oil

1/4	teaspoon (1.25 ml) dark sesame oil

1. In a medium bowl, whisk together garlic, ginger, scallions, chile pepper, orange juice, lemon juice, and lemon zest. Whisk in olive oil and sesame oil. Pour mixture into a large self-sealing plastic bag.
2. Add the tenderloins to the bag and seal. Let stand, occasionally turning bag, for 30 minutes.
3. Preheat the oven to 400°F (200°C), Gas Mark 6.
4. Remove tenderloins from the marinade and place in a roasting pan. Roast for 15 to 20 minutes, until an instant meat thermometer registers 160°F.
5. Meanwhile, place marinade and broth in a small saucepan. Bring to a boil. Reduce heat to medium and cook, stirring occasionally, for 5 minutes.
6. To serve, thinly slice pork on the diagonal. Arrange slices on a heated serving platter and nap with some of the sauce. Serve immediately.