Bring rack to room temperature.

Combine salt, pepper, flour and rosemary.

Rub aggressively on the rack of pork.

Heat oil in large roasting pan, brown pork and reserve to a platter.

Deglaze pan with a few tablespoons apple cider and reserve glaze.

Clean out pan and place roasting rack inside it, place pork on rack and roast at 400 degrees for 45 to 55 minutes until internal temperature is 150 degrees.

Let pork rest on a platter and deglaze the roasting pan over medium heat with the shallots, rosemary and apples.

When shallots are glassy add the cider, vinegar, Calvados and stock.

Reduce at a medium boil until 75% reduced, add the cream and currants.

Cook for several more minutes until slightly thickened, season and serve with the pork.