Rack of Pork with Orange Sauce

Ingredients

• 1 rack of Quebec pork, fat trimmed, of 2.2 lbs (1 kg)
• 2 tbsp. 30 mL room-temperature or Mycryo cocoa butter
• 1 tbsp. 15 mL herbes de Provence
• 2 tsp. 10 mL ground coriander seeds
• 1½ cups 375 mL vegetable or chicken broth
• ½ cup 125 mL orange juice
• 1 tbsp. 15 mL Dijon mustard
• 1 tsp. 5 mL orange zest
• ½ tsp. 2.5 mL dried rosemary
• 2 tsp. 10 mL cornstarch, diluted with a bit of water
• Salt and freshly ground pepper, to taste