Roast Pork with Herbs and Mustard, accompanied by Roasted Brussels Sprouts

For a dry and floral Czech Pilsner, in January in Switzerland, we offer Roast Pork with Herbs and Mustard, accompanied by roasted Brussels Sprouts . This combination of rustic flavors and seasonal vegetables provides a pleasant contrast to the freshness and floral notes of the beer.

Ingredients for 2 people:

For the roast pork:

  • 500g roast pork
  • 2 tablespoons of Dijon mustard
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 2 cloves of garlic, minced
  • Salt and pepper
  • 2 tablespoons of olive oil

For the Brussels sprouts:

  • 300g Brussels sprouts, cleaned and cut in half
  • 2 tablespoons of olive oil
  • Salt and pepper

Instructions :

  1. Preparation of Roast Pork :

    • Preheat the oven to 190°C.
    • Season the pork roast with salt and pepper.
    • In a bowl, mix the Dijon mustard, thyme, rosemary and garlic. Spread this mixture over the roast.
    • In a pan, heat the olive oil and brown the roast on all sides.
    • Place the roast in a baking dish.
  2. Cooking the Roast :

    • Bake for approximately 45 minutes to 1 hour, until the internal temperature reaches 65°C.
  3. Preparation of Brussels Sprouts :

    • In a bowl, toss the Brussels sprouts with the olive oil, salt and pepper.
    • Spread them on a baking sheet.
    • Place in the oven with the roast for the last 20-25 minutes of cooking.
  4. Service :

    • Let the roast rest for a few minutes before slicing.
    • Serve the slices of roast accompanied by the roasted Brussels sprouts.

Combining herb-mustard roast pork with Brussels sprouts provides a rich and satisfying dish that pairs wonderfully with the lightness and floral nuances of a Czech Pilsner .

Cheers & Stay Brewtiful!