Preparing the Roast:

1. In a blender or food processor, combine the green onions, ginger, garlic, broth, soy sauce, ketchup, brown sugar and red pepper flakes. Puree to form a smooth paste. Place the pork loin in a non-reactive container and pour the marinade over the top. Turn to coat well, then cover and refrigerate for at least 6 hours or for up to overnight.

2. Bring the pork to room temperature. Position a rack in the lower third of the oven and preheat to 350 degrees.

3. Transfer the pork to a rack in a roasting pan and reserve the marinade. Roast, basting occasionally with the reserved marinade, until an instant- read thermometer inserted into the thickest part of the meat registers 150 degrees for medium-well, about 1 hour and 15 minutes.

4. Transfer the pork to a cutting board and cover loosely with aluminum foil. Let rest for 10 minutes.

5. Slice the pork thinly and arrange the slices on a warmed platter.

A nice bottle of Red Wine, some rice and steamed spinach with garlic and sesame seeds complement this roast quite well.