Name: Rack of Pork with Orange and Cranberry Sauce
Prep time: 20 minutes
Cook time: 50 minutes
Total time: 20 minutes + 50 minutes
Yield: 6
Cuisine: Healthy choice
Ingredients: 2 lbs. 1 kg Quebec rack of pork, fat trimmed; 2 tbsp. 30 mL softened butter; 1 tbsp. 15 mL herbes de Provence; 2 tsp. 10 mL ground coriander seeds; 2 cups 500 mL vegetable broth; ½ cup 125 mL orange juice; 1 cup 250 mL fresh cranberries; 1 tbsp. 15 mL Dijon mustard; 1 tsp. 5 mL orange zest; 1½ tsp. 7.5 mL fresh rosemary leaves; Salt and freshly ground pepper, to taste

Rack of Pork with Orange and Cranberry Sauce

50 minutes Cook time 20 minutes Prep time 6 servings

Preparation

In The Oven

Place oven rack in middle position. Preheat oven to 400°F (200°C).
In a bowl, mix to combine butter, herbes de Provence, coriander seeds, salt and pepper. Coat rack with mixture. Place rack in a roasting pan and pour in vegetable broth.
Bake for 50 minutes, according to desired doneness.
For medium rare, remove from oven when the thermometer inserted in the meat reads 142°F (61°C). Keep thermometer inserted in meat and cover with foil. Let stand until the thermometer reads 145°F (63°C), about 15 minutes.
Meanwhile, in a pot set over medium heat, bring orange juice to a boil, then add cranberries, Dijon mustard, zest and rosemary, and reduce by a third for a few minutes as the cranberry flesh thickens the sauce.
Stir in reserved cooking juices. Season with salt and pepper.
When ready to serve, cut rack into ribs and serve with sauce.

Rack of Pork with Orange and Cranberry Sauce

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