Roast pork with orange-dijon sauce

PORK ROAST WITH ORANGE-DIJON SAUCE

Portions : 4 - Preparation : 20 minutes - Cooking : 60 minutes

Nutritional values per serving

303 calories - 45 g protein - 4 g carbohydrates - 11 g fat

Ingredients

• 1, 2 lb Boneless Québec Pork Butt Roast 1, 1 kg
• 2 tbsp Butter, softened 30 ml
• 1 tbsp Herbes de Provence 15 ml
• 2 tsp Coriander seeds 10 ml
• To taste Salt and freshly ground pepper To taste
• 1 1/2 cups Poultry (or vegetable) broth 375 ml

Sauce

• 1/2 cup Orange juice 125 ml
• 1 tbsp Dijon mustard 15 ml
• 1 tsp Orange zest 5 ml
• 1/2 tsp Dried rosemary 2.5 ml
• 2 tsp Cornstarch, diluted in a little water 10 ml

Preparation

1. Preheat oven to 160°C (325°F).
2. Mix together butter, herbes de Provence and coriander seeds, seasoning to taste.
3. Coat roast with mixture and pour in broth.
4. Insert a meat thermometer into the center of the meat and place in a roasting pan.
5. Bake for 40 to 60 min. or until meat thermometer reads 70°C (160°F).
6. Let stand, loosely covered with aluminum foil, for 10 to 15 min after removing from oven. Season to taste.

SAUCE

1. In a skillet, bring orange juice to a boil and add Dijon mustard, zest and rosemary, then reduce by one-third.
2. Stir in the cornstarch and allow to thicken over low heat.
3. Serve on roast slices.

SERVING SUGGESTION

Serve with green beans garnished with a knob of butter and lemon juice.