Pork Roast with Orange Dijon Sauce

Ingredients

• 2 lbs. 1 kg boneless Quebec pork leg roast
• 2 tbsp. 30 ml butter, softened
• 1 tbsp. 15 ml herbes de Provence
• 2 tsp. 10 ml crushed coriander seeds
• Salt and freshly ground pepper, to taste
• 1½ cups 375 ml vegetable or chicken broth

Sauce

• 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