Rack of Pork with Orange Sauce

Ingredients

• 1 rack of Quebec pork, fat trimmed, of 1 kg (2,2 lb)
• 2 tbsp. 30 ml room-temperature or Mycryo cocoa butter
• 1 tbsp. 15 ml herbes de Provence
• 2 tsp. 10 ml ground coriander seeds
• 1 1/2 cup 375 ml vegetable or chicken broth
• 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
• Salt and freshly ground pepper, to taste