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1
For the Glaze: In a medium saucepan, heat oil over medium-high heat.
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Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes.
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3
Add the garlic to the pan and saute for 1 minute.
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4
Add the chipotles and cook, stirring continuously, for 1 minute.
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5
Add the raspberries and cook until soft, 2 to 3 minutes.
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6
Add the vinegar and stir to deglaze the pan.
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Add the sugar and salt, and bring to a boil.
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8
Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes.
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9
Remove from the heat and strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.
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10
For the Pork Loin: Preheat the oven to 500 degrees F.
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Place a large roasting pan over 2 burners over medium-high heat.
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Add oil to coat the bottom and heat.
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Season the pork loin with salt and pepper.
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Place the loin in the roasting pan and sear on all sides until golden brown, about 2 to 3 minutes per side.
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15
In a food processor, combine the garlic, rosemary, sage, and thyme.
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Process until smooth.
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Add enough oil to make the mixture a good, spreadable consistency.
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Season with salt and pepper.
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Remove the pork from the heat.
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20
Carefully rub the garlic/herb mixture over the pork loin.
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Roast until an instant read thermometer inserted into the center of the roast registers an internal temperature of 140 degrees F, 40 to 45 minutes.
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22
Five minutes before removing the roast from the oven, evenly spread the glaze over the top.
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23
Remove from the oven and tent with aluminum foil to keep warm.
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24
Let rest for 10 to 15 minutes before carving.
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25
Line a large bowl or platter with watercress.
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26
Arrange the wild rice dressing on top and serve.
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27
Slice the pork loin and place on top of the rice dressing.
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28
Drizzle with leftover glaze.
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29
In a large saucepan, bring 4 cups of water to a boil.
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30
Add the rice, 1 teaspoon of butter, and 1/2 teaspoon of salt, and stir.
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31
Reduce the heat to low, cover, and simmer until the rice is tender (but not split), 40 to 45 minutes.
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32
Drain, rinse, and drain again, and transfer to a large bowl.
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33
In a separate large saucepan, bring the remaining 4 cups of water to a boil.
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Add the barley, remaining 1 teaspoon of butter, and 1/4 teaspoon of the salt, and stir.
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35
Reduce the heat to low, cover, and simmer until the barley is tender but retains a crunch, about 40 minutes.
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36
Drain, rinse well, and drain the barley.
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37
Add the barley to the wild rice.
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38
In a small bowl, place the dried cranberries.
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39
Pour in enough boiling water to cover by 1-inch and let sit until plump, about 5 minutes.
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40
Drain the cranberries and add to the barley/wild rice mixture.
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41
In a small bowl, whisk together the orange juice, vinegar, mustard, pepper, and remaining 1/4 teaspoon salt.
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42
Slowly add the oil in a thin stream, whisking to emulsify.
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43
Add the green onions, shallots, parsley, and orange zest, and whisk to incorporate.
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44
Pour over the rice and toss to coat.
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45
Add the pecans and orange pieces, and toss.
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46
Adjust seasoning, to taste.
