Pork Roast with Orange Dijon Sauce

Ingredients

• 1 of 2 lb. 1 of 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
• 1 1/2 cup 375 ml vegetable or chicken broth

Sauce

• 1/2 cup 125 ml orange juice
• 1 tbsp. 15 ml Dijon mustard
• 1 tsp. 5 ml orange zest
• 1/2 tsp. 2.5 ml dried rosemary
• 2 tsp. 10 ml cornstarch, diluted with a bit of water