Garlic Roasted Pork Loin With Raspberry Chipotle Glaze Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1122
FAT
160%
CHOL
55%
SOD
154%

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Ingredients for 8 servings

2 teaspoons chipotle chiles in adobo, chopped

1 tablespoon chopped fresh rosemary

3 tablespoons minced fresh parsley

1/4 cup fresh orange juice

1 large orange, segmented and cut into 3/4-inch dice

1 teaspoon salt

8 large cloves garlic, peeled and sliced in half lengthwise

1 tablespoon olive oil

Wild Rice and Dried Cranberry Dressing, recipe follows

2 teaspoons butter

1 teaspoon grated orange zest

2 tablespoons kosher salt

1 cup roughly chopped pecans, toasted

3/4 cup granulated sugar

1 cup dried cranberries, or dried cherries

Olive oil

2 pints fresh raspberries, rinsed

2 teaspoons freshly ground black pepper

1/2 cup small diced onion

1/4 cup chopped shallots

2 teaspoons minced garlic

2 teaspoons Dijon mustard

1/2 cup raspberry vinegar

2 cups wild rice

1/2 cup olive oil

1 tablespoon chopped fresh thyme

1/2 cup chopped green onions

1/2 teaspoon salt

1 tablespoon chopped fresh sage

2 1/2 to 3 1/2 pound boned pork loin

1 bunch watercress, rinsed and patted dry, tough stems discarded

1 tablespoon rice wine vinegar

8 cups water

1/2 teaspoon ground black pepper

1 cup medium barley

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