Pork Loin with Sorghum-Chipotle Glaze - The Local Palate

Ingredients

• ½ cup sorghum
• 2 tablespoons pure maple syrup
• 3 tablespoons chipotle in adobo purée, separated*
• 5 cloves garlic, rough chopped
• Juice of 1 orange, rinds reserved
• Juice of 2 limes, rinds reserved
• 1 tablespoon kosher salt
• 2 tablespoons Sazón**
• ¼ cup olive oil
• 2¼–2½-pound pork loin
• Sea Island Red Peas (recipe follows)
• 1 cup Sea Island Red Peas, soaked overnight in water then rinsed
• 3 bay leaves
• 3-ounce piece country ham
• 2 quarts water
• 1 tablespoon kosher salt, divided
• 2 tablespoons Pernod-Citrus Butter (recipe follows)
• 1 pound unsalted butter, softened
• Zest of 1 orange, finely grated
• Zest of 1 lime, finely grated
• Juice and zest of 1 lemon, zest finely grated
• Juice of ½ orange
• Juice of ½ lime
• ½ teaspoon Pernod
• 1 teaspoon minced garlic
• 2 teaspoons kosher salt
• ¼ teaspoon ground white pepper
• 2 tablespoons chopped curly parsley