For the Glaze: In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes. Add the garlic to the pan and saute for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil. Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. 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.
For the Pork Loin: Preheat the oven to 500 degrees F.
Place a large roasting pan over 2 burners over medium-high heat. Add oil to coat the bottom and heat. Season the pork loin with salt and pepper. Place the loin in the roasting pan and sear on all sides until golden brown, about 2 to 3 minutes per side.
In a food processor , combine the garlic, rosemary, sage, and thyme. Process until smooth. Add enough oil to make the mixture a good, spreadable consistency. Season with salt and pepper.
Remove the pork from the heat. Carefully rub the garlic/herb mixture over the pork loin.
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. Five minutes before removing the roast from the oven, evenly spread the glaze over the top. Remove from the oven and tent with aluminum foil to keep warm. Let rest for 10 to 15 minutes before carving. Line a large bowl or platter with watercress. Arrange the wild rice dressing on top and serve. Slice the pork loin and place on top of the rice dressing. Drizzle with leftover glaze.
In a large saucepan, bring 4 cups of water to a boil. Add the rice, 1 teaspoon of butter, and 1/2 teaspoon of salt, and stir. Reduce the heat to low, cover, and simmer until the rice is tender (but not split), 40 to 45 minutes. Drain, rinse, and drain again, and transfer to a large bowl.
In a separate large saucepan , bring the remaining 4 cups of water to a boil. Add the barley , remaining 1 teaspoon of butter, and 1/4 teaspoon of the salt, and stir. Reduce the heat to low, cover, and simmer until the barley is tender but retains a crunch, about 40 minutes. Drain, rinse well, and drain the barley. Add the barley to the wild rice.
In a small bowl, place the dried cranberries. Pour in enough boiling water to cover by 1-inch and let sit until plump, about 5 minutes. Drain the cranberries and add to the barley/wild rice mixture.
In a small bowl, whisk together the orange juice , vinegar, mustard, pepper, and remaining 1/4 teaspoon salt. Slowly add the oil in a thin stream, whisking to emulsify. Add the green onions , shallots , parsley , and orange zest , and whisk to incorporate. Pour over the rice and toss to coat. Add the pecans and orange pieces, and toss. Adjust seasoning, to taste.
Yield: 8 to 10 servings