Pork Crown Roast with Cranberry, Rosemary and Balsamic

Ingredients

• Brine

  • 8 cups (2 litres) cold water
  • 1/4 cup (60 ml) brown sugar
  • 1/4 cup (60 ml) salt
  • 1/2 teaspoon (2.5 ml) black peppercorns

• Pork and Sauce

  • 1 pork crown roast of 12 to 16 ribs (see note)
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 tablespoon (15 ml) fresh rosemary, chopped
  • 1 large onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons (30 ml) olive oil
  • 1/4 cup (60 ml) balsamic vinegar
  • 1 cup (250 ml) chicken broth
  • 1 can 14 oz (398 ml) jellied cranberry sauce (without pieces), chopped
  • Salt and pepper