Pork Tenderloin With Orange-Chipotle Sauce

• 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

1. 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.
2. 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.)
3. 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.
4. Meanwhile, bring sauce to simmer; mix in cilantro and chipotle chiles. Slice pork. Serve with sauce.

pork tenderloins, orange juice, salt, butter, shallots, white wine, lowsalt, fresh cilantro, chiles

Taken from www.epicurious.com/recipes/member/views/pork-tenderloin-with-orange-chipotle-sauce-52625421 (may not work)