Asian Barbecued Pork With Broccoli

• 1/3 cup hoisin
• 3 tablespoons ketchup
• 2 tablespoons sake (rice wine)
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon minced garlic
• 1 pound pork tenderloin, trimmed
• Cooking spray
• Oyster sauce:
• 3/4 cup fat-free, less-sodium chicken broth
• 3 tablespoons oyster sauce (such as Kame)
• 2 tablespoons sake (rice wine)
• 2 teaspoons cornstarch
• 1 1/2 teaspoons sugar
• 1 teaspoon dark sesame oil
• Stir-fry:
• 1 1/2 tablespoons vegetable oil
• 1/4 cup minced green onions
• 2 tablespoons minced garlic
• 1 1/2 tablespoons minced fresh ginger
• 4 cups small broccoli florets
• 3 cups hot cooked basmati rice

1. Preheat oven to 375u0b0.
2. Combine hoisin through garlic in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator 1 hour, turning bag occasionally. Remove pork from bag, reserving 1/4 cup marinade. Discard remaining marinade.
3. Place pork on a broiler pan coated with cooking spray; insert meat thermometer into thickest portion of pork. Bake at 375u0b0 for 35 minutes or until thermometer registers 155u0b0. Let stand 5 minutes. Cut pork in half lengthwise. Cut each half crosswise into 1/4-inch-thick slices; keep warm.
4. To prepare sauce, combine chicken broth through sesame oil in a bowl. Set aside.
5. To prepare stir-fry, heat vegetable oil in a wok or large Dutch oven over high heat. Add onions, garlic, and ginger; stir-fry 10 seconds. Add reserved marinade, oyster sauce, and broccoli; bring to a boil over high heat; cook 1 1/2 minutes or until slightly thickened, stirring constantly. Stir in pork; cook 1 minute or until thoroughly heated. Serve over rice.

hoisin, ketchup, sake, soy sauce, garlic, pork tenderloin, cooking spray, oyster, chicken broth, oyster sauce, sake, cornstarch, sugar, dark sesame oil, vegetable oil, green onions, garlic, fresh ginger, broccoli florets, basmati rice

Taken from www.myrecipes.com/recipe/asian-barbecued-pork-with-broccoli (may not work)