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Add the shallots to pan, cook for 30 seconds. Stir in broth and juice, scraping pan to loosen the browned bits. Stir in 1 1/2 tablespoons parsley, capers, rind and pepper, simmer 1 minute. Return pork to pan, cook 3 minutes or until thoroughly heated. Sprinkle Pork with 1 1/2 tablespoons parsley, let simmer 1-2 minutes.
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