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Trim excess fat from tenderloin. In a large bowl, mix soy sauce, sherry, garlic and ginger root. Add tenderloin, cover and refrigerate for 40 minutes, turning tenderloin occasionally. Preheat broiler remove tenderloin from marinade (reserve marinade) and place on a broiler pan. Broil tenderloin 12-15 minutes, 5-7 inches from heat, turning once until browned on all sides and still slightly pink in the center (internal temperature of 155 degrees).
Cut zucchini, green onion and red pepper into 2" long, thin strips. In a non-stick skillet, heat oil over medium-high heat. Add vegetables, salt and pepper and sauté until vegetables are golden and tender-crisp.
Pour reserved marinade into a small saucepan and heat over medium heat. In a cup, combine agrodolce and cornstarch. Mix until blended; stir into saucepan. Heat to a boil and boil 1 minute or until thickened.
To serve: Place tenderloin on a cutting board, letting stand 5 minutes. Cut into 1/2 inch slices. Arrange on a platter with vegetables. Spoon sauce over the pork before serving.
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