Rack of Pork with Orange-cranberry Sauce

Rack of Pork with Orange-cranberry Sauce
  • 4 servings
  • 0:20 Preparation
  • 1:00 Cooking
  • 1:20 Total Time


Add all
  • 2 Tbsp.
    (30 mL)

    butter, softened

  • 2 Tbsp.
    (30 mL)

    herbes de Provence

  • 2 tsp.
    (10 mL)

    coriander seeds

  • freshly ground pepper to taste.

  • 2 lb
    (1 kg)

    rack of Québec pork

  • 1/2 cups
    (125 mL)

    chicken broth

  • Sauce

  • 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

  • 1/2 tsp.
    (7 mL)

    fresh rosemary


Preheat oven to 325°F (160°C).

Mix butter, herbes de Provence, coriander seeds and pepper together, and rub the rack with mixture.

Insert a meat thermometer in the centre of the meat, put the rack in a roasting pan, add broth, and season to taste.

Roast for 40 - 60 minutes or until meat thermometer reads 150°F (65°C).

Remove rack to a platter, tent with foil, and let stand 10 - 15 minutes before carving.


In a skillet, bring orange juice to a boil. Add cranberries, Dijon mustard, orange zest and rosemary and reduce by one third. Adjust seasoning. Simmer over medium heat for a few minutes, allowing cranberries to thicken sauce. Stir in pan juices and serve over slices of rack.

Savour the flavour

Source: Féd. des producteurs de porcs du Québec

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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