Cook pasta as directed on package, omitting salt. Drain; cover to keep warm.
Meanwhile, cut pork tenderloin in half lengthwise; cut crosswise into 1/4-inch-thick slices.
Heat 10-inch nonstick skillet over medium-high heat. Add pork; cook and stir 3 minutes. Stir in frozen vegetables, teriyaki baste and glaze, and ginger. Heat to boiling. Reduce heat to medium-low; cover and simmer 3 to 5 minutes, stirring once, until pork is no longer pink in center and vegetables are crisp-tender.
Gently stir in cooked pasta. Cook until thoroughly heated.