Snow Pea Salad with Ginger Pork Tenderloin

Ingredients (Snow Pea Salad):

1 lb snow peas

1/4 cup very thinly sliced scallions

2 tablespoons soy sauce

2 tablespoons lemon juice

1 tablespoon dark sesame oil

2 1/2 teaspoons granulated sugar

1/2 teaspoon wasabi powder

Kosher salt or dried kelp

2 teaspoons sesame seeds, preferably toasted

Directions:

1. Snip ends and remove string from snow peas. Fill a large bowl full of ice water.
2. Bring a large saucepan of salted water to a boil, and add snow peas
3. Cook just until snow peas turn bright green, about 15 seconds, drain and plunge into cold water. Drain well and pat dry.
4. Cut snow peas diagonally into ½-inch (1-cm) wide pieces. Place in a bowl along with scallions
5. To prepare dressing: whisk soy with lemon juice, sesame oil, sugar and wasabi powder, making sure sugar and wasabi powder are dissolved.
6. Stir with snow peas and carrots. Taste and add salt if needed. Sprinkle with sesame seeds.

Ingredients (Ginger Pork Tenderloin):

1 2/3 cups chicken broth (13 1/2 ounces)

1/4 cup soy sauce

1/4 cup packed brown sugar

3 tablespoons ketchup or 2 tablespoons tomato paste

3 tablespoons finely grated peeled fresh ginger

3 garlic cloves, minced

1 tablespoon cider vinegar or balsamic vinegar

1 (3/4 pound) pork tenderloin

1 tablespoon olive oil

Directions

1. Whisk together 2/3 cup 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, 2 hours.
2. Bring tenderloin to room temperature, about 1 hour.
3. Put oven rack in middle position and preheat oven to 425°F.
4. 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.
5. 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.