Carré de porc au thé et à la menthe

Ingredients

• 4 tbsp. 60 ml mint, finely chopped
• 2 tbsp. 30 ml lemon zest
• 3 tbsp. 45 ml fresh basil, finely chopped
• 1 Quebec rack of pork, 1 kg (2 lb.), fat trimmed
• 2 cups 500 ml infused Earl Grey tea
• 2 tsp. 10 ml cornstarch, diluted with a bit of water
• 1 tsp. 5 ml butter
• Salt and freschly ground pepper, to taste