1 dried chopotle chili, soaked in hot water until soft
1/4 c. Grand Marnier
1 c. rich beef stock
1 c. fresh orange juice
2 lbs. boneless pork loin
2 tbsp. minced cilantro, plus sprigs for garnish
2 c. chicken stock
1 c. long grain rice
1/4 c. diced dried apricots
2 tbsp. currants
2 tbsp. toasted sliced almonds

1. Heat oven to 400 degrees. In a small saucepan over high heat, combine first four ingredients. Bring to a boil, then reduce liquid to 1/2 cup.

2. Place pork in roasting pan and brush with sauce. Roast until a meat thermometer reads 160 degrees, about 30 minutes. Baste occasionally with sauce. Add cilantro to remaining sauce to serve with pork.

3. Meanwhile, bring chicken stock to a boil in a medium saucepan. Stir in rice, cover, and reduce heat to low. Cook for 20 minutes, or until rice is tender but firm. Remove from heat, stir in remaining ingredients and serve, garnishing plates with sprigs of cilantro.