Roasted Pork Loin with Orange Sauce | RICARDO

Ingredients

• 1 tbsp (15 ml) whole-grain mustard
• 1 tbsp (15 ml) honey
• 1 clove garlic, chopped
• 1 rack of pork (6 bones), about 4 lb (1.8 kg)
• 1 tbsp (15 ml) olive oil
• Salt and pepper
• 1 onion, chopped
• 3 tbsp (40 g) butter
• 6 cups (840 g) butternut squash, peeled, seeded and cubed
• ¼ cup (60 ml) water
• 1 tbsp cornstarch
• 2 tbsp (30 ml) water
• ¼ cup (60 g) lightly packed brown sugar
• 2 tbsp (30 ml) red wine vinegar
• 1 small onion, chopped
• 1 orange, grated zest only
• ½ cup (125 ml) orange juice
• 1 ¼ cup (310 ml) veal stock