RACK OF PORK, ORANGE SAUCE
Portions : 4 to 6 - Preparation : 20 minutes - Cooking : 40 to 60 minutes
Ingredients
- 30 ml (2 tablespoons) softened butter
- 15 ml (1 tablespoon) herbes de Provence
- 10 ml (2 tsp.) coriander seeds
- 375 ml (1 1/2 cups) chicken (or vegetable) stock
- 1 rack of Québec pork, 1 kg (2 lb)
- salt and freshly ground pepper to taste
Sauce
- 125 ml (1/2 cup) orange juice
- 15 ml (1 tbsp.) Dijon mustard
- 5 ml (1 tsp.) orange zest
- 2.5 ml (1/2 tsp.) dried rosemary
- 10 ml (2 tsp.) cornstarch, diluted in a little water
Preparation
- Preheat oven to 160°C (325°F).
- Mix together the butter, herbes de Provence and coriander seeds, and season with pepper to taste. Coat the roast with the mixture and pour in the broth. Insert a meat thermometer into the center of the meat and place in a roasting pan.
- Bake for 40 to 60 minutes, or until meat thermometer registers 70°C (160°F).
- Let stand, loosely covered with aluminum foil, for 10 to 15 minutes after removing from oven. Season to taste.
Sauce
In a skillet, bring orange juice to a boil and add Dijon mustard, zest and rosemary, then reduce by one-third. Stir in the cornstarch and allow to thicken over low heat. Serve on slices of carré.
