Preheat oven to 325°F (160°C).Mix 2 Tbsp. (30 mL) mint jelly, 1 Tbsp. (15 mL) basil and 1 Tbsp. (15 mL) lemon zest together, and rub the rack with mixture.Put the rack in a roasting pan and 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.Brown shallot and garlic in roasting pan over medium-high heat. Deglaze with port and reduce by one third.Pour into a saucepan, add tea and broth, and bring to a simmering boil. Stir in remaining lemon zest, basil and mint jelly.Work flour and 2 tsp. (10 mL) butter into a paste (beurre manié) and whisk into gravy. Simmer until thickened.Carve the rack, cutting between the ribs, and serve.Savour the flavour ― think pink!

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4 Tbsp. (60 mL) mint jelly 2 Tbsp. (30 mL) lemon zest 3 Tbsp. (45 mL) chopped fresh basil Salt and freshly ground pepper to taste 2 lb (1 kg) rack of Québec pork 1 shallot, chopped 1 garlic clove, chopped 1 cup (250 mL) steeped Earl Grey tea 1 cup (250 mL) chicken broth 1 Tbsp. (15 mL) butter, softened 2 tsp. (10 mL) flour 1/2 cup (125 mL) white port