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1
In a bowl, soak the chiles in hot water until softened, about 20 minutes.
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2
In another bowl, soak the sun-dried tomatoes in hot water until softened, about 15 minutes.
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3
Drain the chiles and tomatoes; coarsely chop the chiles.
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4
Heat the oil in a skillet.
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5
Add the onion, chiles and sun-dried tomatoes and cook over moderately low heat until softened, about 6 minutes.
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6
Transfer to a blender and add the orange juice, lemon juice, tomato paste, orange zest, tarragon, oregano and 2 tablespoons of kosher salt.
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7
Puree until smooth.
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8
Preheat the oven to 450.
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9
Roast the pork in a roasting pan for about 15 minutes, or until starting to brown.
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10
Spread 6 tablespoons of the chile paste on the pork.
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11
Lower the oven temperature to 375 and roast for 10 minutes.
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12
Spread 2 more tablespoons of the chile paste on the pork and roast for about 30 minutes more, or until an instant-read thermometer inserted in the meat reads 145.
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13
Cover with foil and let rest for 5 minutes.
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14
Season the meat with salt and pepper.
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15
In a nonstick skillet, cook the pear slices over moderately high heat, without stirring, until tender and golden, about 4 minutes.
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16
Arrange the watercress and pears on a platter.
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17
Slice the pork 1/4 inch thick and arrange on top.
