Rack of Pork with Orange-cranberry Sauce

Ingredients

• 2 Tbsp. (30 mL) butter*, softened
• 2 Tbsp. (30 mL) herbes de Provence
• 2 tsp. (10 mL) Irresistibles coriander seeds*
• Freshly Irresistibles ground pepper* to taste
• 1 2-lb. (1-kg) rack of Québec pork
• 1½ cups (375 mL) chicken broth*

Gravy

• ½ cup (125 mL) Irresistibles orange juice*
• 1 cup (250 mL) fresh cranberries
• 1 Tbsp. (15 mL) Irresistibles Dijon mustard*
• 1 tsp. (5 mL) orange zest
• 1½ tsp. (7 mL) fresh rosemary

Preparation

1. Mix butter, herbes de Provence, coriander seeds and pepper together, and rub the rack with mixture.
2. Insert a meat thermometer in the centre of the meat, put the rack in a roasting pan, add broth, and season to taste. Preheat oven to 325°F (160°C).
3. Roast for 40 - 60 minutes or until meat thermometer reads 150°F (65°C).
4. Remove rack to a platter, tent with foil, and let stand 10 - 15 minutes before carving.

Gravy

1. In a skillet, bring orange juice to a boil. Add cranberries, Dijon mustard, orange zest and rosemary and reduce by one third. Adjust seasoning. Simmer over medium heat for a few minutes, allowing cranberries to thicken sauce. Stir in pan juices and serve over slices of rack.