In a saucepan, bring 3 cups of water to a boil, add anchos and simmer for 3 minutes. Remove from heat and let soak for 15 minutes. Drain and reserve the peppers and 2 tablespoons of the liquid. In a medium skillet, heat 1 tablespoon of the oil over medium heat. Add garlic and shallots and cook until soft, about 1 minute. Add stock, wine, orange juice concentrate, vinegar, tomato paste, molasses, salt, and pepper. Bring to a boil and reduce the heat to low, and simmer for 3 minutes. Remove from the heat and place in a blender. Add the reserved 2 tablespoons of the pepper liquid and the reserved peppers to the mixture. Puree and strain, reserve for later use as a baste. Now, season the pork tenders with salt and pepper, heat remaining oil in a large non stick skillet over medium - high heat. Add the pork and sear on all sides for about 4 to 6 minutes or until nicely browned. Transfer pork tenders to a baking dish and baste the tenders with the puree. Place in the oven and cook for 10 to 15 minutes. Meanwhile garnish 4 plates with the Mexican rice, chopped parsley, and chopped orange zest. Remove the pork from the oven, slice and arrange on top of the rice.