Place the seared loin on a rack in a shallow roasting pan. Pour one cup of chicken broth into the bottom of the pan.
Bake for 30-40 minutes or until the internal temperature is 145 degrees.
During the last 15 minutes of cooking time, transfer the reserved marinade to a small pan and bring it to a rolling boil. Lower the heat but keep the marinade at a slow boil for ten minutes.
To grill, simply sear the marinated pork loin over high heat and then continue to grill over medium, indirect heat with the grill covered for 45 minutes to 1 hour.