1. Divide pork between 2 resealable plastic bags. 2. Pour 1 cup orange juice and 1 teaspoon salt into each bag and seal. 3. Turn to coat. 4. Chill at least 3 hours, turning often. 5. Melt butter in large saucepan over medium-high heat. 6. Add shallots; saute until soft but not browned, about 2 minutes. 7. Add wine; boil until reduced to glaze, about 10 minutes. 8. Add 4 cups orange juice and broth; boil until reduced to 1 3/4 cups, about 45 minutes. (Can be prepared a day in advance and stored in refrigerator.). 9. Prepare barbecue (medium-high heat). 10. Drain pork; pat dry. 11. Grill to desired doneness, turning often, about 18 minutes for medium. 12. Transfer to work surface; tent with foil and let stand for 5 minutes. 13. Meanwhile, bring sauce to simmer, mix in cilantro, chives and chipotle chiles. 14. Slice pork. 15. Serve with sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
