Instructions: In a medium bowl, whisk together garlic, ginger, scallions, chili pepper, orange juice, lemon juice, and lemon zest. Whisk in olive oil and sesame oil.

Pour mixture into a large self-sealing plastic bag.

Add the tenderloins to the bag and seal. Let stand, occasionally turning bag, for 30 minutes.

Preheat the oven to 400 F (200 C), Gas Mark 6.

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. Meanwhile, place marinade and broth in a small saucepan. Bring to a boil.

Reduce heat to medium and cook, stirring occasionally, for 5 minutes.

To serve, thinly slice pork on the diagonal. Arrange slices on a heated serving platter and nap with some of the sauce. Serve immediately.

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