• This recipe can serve between 4-6 servings, depending on the appetite :) I would say 4 servings for adults if you serving this as a main
• Combine all the sauce ingredients and set aside
  1/2 cup chicken broth, 1 Tbsp soy sauce, 2 Tbsp brown sugar, 1 Tbsp rice vinegar

Prepare the pork:

• Trim off any excess fat and remove silverskin, which is a tough, shiny, bluish-white membrane hiding right underneath that fat layer or on the sides. Cut the pork tenderloin into 1-inch slices. Pat both sides dry with an absorbent paper towel.
  907 g pork tenderloin
When heated, silverskin shrinks tightly. This will cause your 1-inch slices to buckle, curl up, and cook unevenly in the pan.

Cook the pork:

• Preheat a large pan with 2 Tbsp oil over medium heat. Add the pork tenderloin slices. Don't overcrowd the pan. You will need to cook in 2-3 batches, depending on the size of your pan. Season with pinch of salt and few cracks of ground black pepper
  Pinch of salt, 2 Tbsp oil, Ground black pepper
• Let them cook undisturbed for about 3 minutes on one side so they have a nice sear. Flip over to the other side and let them cook for another 2 minutes. Don't overcook as we will finish cooking with the sauce later.
  
• Remove from the pan to a large plate. Cover with foil to keep them warm. Repeat with the next batch and add oil as needed
  

Making the sauce:

• Once you are done cooking all the pork, to the same skillet add 1 Tbsp of oil and saute garlic and ginger for about 30 seconds or so.
  1 Tbsp cooking oil, 1 Tbsp grated fresh ginger, 1 cloves garlic, 1 Tbsp all-purpose flour
  
• Sprinkle in the all-purpose flour and keep stirring until the flour get lightly browned, about 2 minutes
  
• Then add the sauce you have prepared earlier into the pan and use spatula to scrape the pan to make sure you gets all the bits and pieces that get stucked to the pan
  
• Keep stirring until the sauce starts to thicken and no lumps other than bits and pieces from garlic and ginger. Have a taste and adjust the seasonings to your taste preference. It should be savory with a hint of sweetness and a nice aroma from the ginger
  

Finish cooking:

• Return the pork tenderloin slices into the pan and gently stir to have the sauce coats the slices and let them cook for another minute and remove from the heat. The internal temperature of the pork should be about 145 F (63 C). Use instant-read thermometer and you don't have to worry about overcooking the pork
  

To serve:

• Serve warm with your favorite sides like cooked rice, noodles, mashed potatoes, salad, etc