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Rack of Pork with Orange and Cranberry Sauce

50 minutes Cook time 20 minutes Prep time 6 servings



In The Oven

  1. Place oven rack in middle position. Preheat oven to 400°F (200°C).
  2. In a bowl, mix to combine butter, herbes de Provence, coriander seeds, salt and pepper. Coat rack with mixture. Place rack in a roasting pan and pour in vegetable broth.
  3. Bake for 50 minutes, according to desired doneness.
  4. For medium rare, remove from oven when the thermometer inserted in the meat reads 142°F (61°C). Keep thermometer inserted in meat and cover with foil. Let stand until the thermometer reads 145°F (63°C), about 15 minutes.
  5. Meanwhile, in a pot set over medium heat, bring orange juice to a boil, then add cranberries, Dijon mustard, zest and rosemary, and reduce by a third for a few minutes as the cranberry flesh thickens the sauce.
  6. Stir in reserved cooking juices. Season with salt and pepper.
  7. When ready to serve, cut rack into ribs and serve with sauce.

Nutritional value (per serving)

  • 310 calories
  • 36 g of proteins
  • 14 g of fat
  • 6 g of carbohydrates
  • 1 g of fibres
  • 3 g of sugar
  • 423 mg of sodium
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