RACK OF PORK WITH ORANGE AND CRANBERRIES
PREPARATION: 15 minutes
COOKING: 40 to 60 minutes
SERVINGS : 4
CUTS : Squares
INGREDIENTS
- 2 tbsp Softened butter : 30 ml
- 1 tbsp Herbes de Provence: 15 ml
- 2 tsp Coriander seeds: 10 ml
- Salt and freshly ground pepper: to taste
SAUCE
- 1/2 cup Orange juice: 125 ml
- 1 cup Fresh cranberries: 250 ml
- 1 tbsp Dijon mustard: 15 ml
- 1 tsp Orange zest: 5 ml
- 1 1/2 tsp. fresh rosemary: 7 ml
PREPARATION
- Preheat oven to 160°C (325°F). Mix together butter, herbes de Provence and coriander seeds, and season with pepper to taste. Coat roast with mixture and pour in broth. Insert a meat thermometer into the center of the meat and place in a roasting pan.
- Bake for 40 to 60 min, or until meat thermometer reads 68°C (155°F). Let stand, loosely covered with aluminum foil, for 10 to 15 min after removing from oven. Season to taste.
For even more pleasure, try it rosé!
SAUCE
In a saucepan, bring the orange juice to the boil and add the cranberries, Dijon mustard, zest and rosemary, then reduce by a third. Season and cook for a few minutes over medium heat. The cranberry flesh will thicken the sauce. Stir in pork juices and serve on slices of carré.
