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  1 tablespoon of the salt and 1 teaspoon of the 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 the remaining 1 teaspoon salt and 1 teaspoon 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. While the pork is roasting, make the Raspberry Chipotle Glaze. Five minutes before removing the roast from the oven, evenly spread the glaze over the top.

Once the roast is done, remove it from the oven and tent with aluminum foil to keep warm. Let rest for 10 to 15 minutes before carving.

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.  Set aside until ready to glaze and serve with pork.

To serve: Line a large bowl or platter with watercress. Arrange the Wild Rice and Dried Cranberry Dressing on top. Slice the pork loin and place on top of the rice dressing. Drizzle with Raspberry Chipotle Glaze.