Rack of Pork with Orange and Cranberry Sauce

Ingredients

• 2 lb. 1 kg Quebec rack of pork, fat trimmed
• 2 tbsp. 30 ml softened butter
• 1 tbsp. 15 ml herbes de Provence
• 2 tsp. 10 ml ground coriander seeds
• 2 cups 500 ml vegetable broth
• 1/2 cup 125 ml orange juice
• 1 cup 250 ml fresh cranberries
• 1 tbsp. 15 ml Dijon mustard
• 1 tsp. 5 ml orange zest
• 1 1/2 tsp. 7.5 ml fresh rosemary leaves
• Salt and freshly ground pepper, to taste