Combine 1/4 cup liqueur, soy sauce, hoisin sauce, 3 tablespoons plum sauce, chile garlic sauce and gingerroot in shallow dish. Mix well.
Remove silver membrane from pork and add pork to marinade, turning to coat well. Marinate in refrigerator for 5 hours or longer, turning several times, drain, reserving marinade.
Put pork in small roasting pan sprayed with nonstick cooking spray. Tuck under narrow ends. Roast at 400 for 20 to 25 minutes or until juices run clear. Remove to warm plate.
Add chicken broth, 3 tablespoons liqueur, 2 tablespoons plum sauce and reserved marinade to roasting pan, stirring to deglaze the pan. Bring to a boil and cook for 5 minutes or until reduced to the desired consistency.
Cut the pork into 1/2" slices and serve with the sauce.