Ingredients
1 1/2 pounds pork tenderloins
6 cups orange juice
2 teaspoon salt
2 tablespoons butter
3 large shallots, finely chopped
1 cup dry white wine
2 3/4 cups low-salt chicken broth
2 tablespoons chopped fresh cilantro
1 tablespoon minced canned chipotle chiles
Preparation
Place pork loins in resealable plastic bag. Pour 1 cup orange juice and 1 teaspoon salt into the bag; seal. Turn to coat. Chill at least 3 hours or overnight.
Melt butter in large saucepan over medium-high heat. Add shallots; saute until soft but not browned, about 2 minutes. Add wine; boil until reduced to glaze, about 10 minutes. Add 4 cups orange joice and broth; boil until reduced to 1 3/4 cups, about 45 minutes. (Can be made one day ahead. Cool. Cover and chill.)
Prepare barbeque (medium-high heat). Drain pork; pat dry, Grill to desired doneness, turning often, about 18 minutes for medium. Transfer to work surface; tent with foil and let stand 5 minutes.
Meanwhile, bring sauce to simmer; mix in cilantro and chipotle chiles. Slice pork. Serve with sauce.
