Pork Crown Roast with Cranberry, Rosemary and Balsamic

Ingredients

• 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
• 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