Pork Loin with Sorghum-Chipotle Glaze

Name: Pork Loin with Sorghum-Chipotle Glaze
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

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