Asian Pork Tenderloin

1 1/2 lbs whole pork tenderloin
1/2 cups reduced sodium soy sauce
1/4 cups sesame oil
2 tbsp worcestershire sauce
2 cloves garlic, minced
2 tbsp light brown sugar
1/2 tsp onion powder
1 tsp freshley cracked black pepper
2 tbsp chili garlic sauce (I omitted)
1 tbsp cornstarch
1 cup reduced sodium chicken broth at room temp
2 whole green onions (green parts only) diced for garnish

Rinse and pat dry the pork loin. In a gallon baggie, combine the soy sauce, sesame oil, worcestershire sauce, garlic, brown sugar, onion powder, pepper and chili garlic sauce. Seal, squeeze out air, seal baggie and refridgerate for 6-8 hours. Preheat oven to 400 degrees. Line a 9x11 baking dish with non-stick foil or use regular foil and spray with cooking spray. Using tongs, transfer the pork loin to the prepared baking dish. Pour the marinade over the pork loin. Bake for 1 hour, turning pork loin every 20 minutes or internal temp reaches 145-150 degrees. Remove the loin to serving plate, cover with foil and let rest for 15-20 minutes while you finish the sauce..

Empty the pan drippings into a small sauce pan and heat over medium heat. Combine the cornstarch with room temp chicken broth and whisk until smooth. Add the broth to the boiling pan drippings and cook for a minute or two. Remove from the heat. Slice Pork loin and place on serving platter. Drizzle sauce over all before serving and place any extra sauce in a extra dish on the side. Garnish with onions.