INGREDIENTS: 2 tablespoons chipotle chilies in adobo sauce 1 1/2 tablespoons chili powder 3 large garlic cloves 1/3 cup packed cilantro leaves, plus extra 1/2 cup orange juice concentrate 1/3 cup water 1/2 teaspoon salt 6 tablespoons extra-virgin olive oil 1 (2 pound) package pork tenderloins 6 plums, halved and pitted 3/4 cup slivered almonds 1 pound Napa cabbage DIRECTIONS: 1. Puree first seven ingredients plus 2 Tbs. oil in a blender until smooth, about 30 seconds. Pour all but 3/4 cup of mixture into a gallon-sized zipper bag. Add meat; seal and refrigerate 30 minutes to 4 hours. Whisk 1/4 cup olive oil into remaining mixture for a dressing. 2. Brush plums with oil; season with salt and pepper. Toast almonds in a 350-degree oven for 4 minutes. Finely shred cabbage. Set all aside. 3. Build a fire on one side of grill, so you have direct and indirect heat. When coals are covered with white ash, place plums, cut side down, and meat over direct heat...