Mostaza Lab

Chocolate Stout Mustard Roasted Pork Loin

A rich, savory roast with a hint of sweetness and a bold mustard kick!

This slow-roasted pork loin is seasoned with a spiced rub and glazed with Mostaza Lab's Chocolate Stout Mustard, giving it a deep, malty, slightly sweet, and tangy crust. Paired with roasted root vegetables, caramelized oranges, and tart cranberries, this dish is a perfect balance of savory and bright flavors.

Ingredients

For the Pork Loin:

  • 1.5 kg pork loin roast (or pork shoulder)
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • ½ tsp cinnamon
  • ½ tsp garlic powder
  • 1 tsp rosemary, chopped

For the Chocolate Stout Mustard Glaze:

  • 3 tbsp Mostaza Lab Chocolate Stout Mustard
  • 2 tbsp dark brown sugar (or honey)
  • 2 tbsp balsamic vinegar
  • ½ cup dark beer (stout or porter)
  • 2 cloves garlic, minced
  • 1 tbsp butter

For the Roasted Vegetables & Citrus:

  • 3 carrots, cut into thick slices
  • 2 parsnips, cut into thick slices
  • 1 cup Brussels sprouts, halved
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 orange, thinly sliced
  • ½ cup cranberries (fresh or dried)

Instructions

Step 1: Prepare the Pork Loin

1️⃣ Preheat oven to 160°C (320°F).

2️⃣ In a small bowl, mix salt, pepper, smoked paprika, cinnamon, garlic powder, and rosemary. Rub the pork loin generously with olive oil, then coat it with the spice mixture.

3️⃣ Place pork on a roasting rack or in a baking dish. Roast uncovered for 60 minutes.

Step 2: Prepare the Chocolate Stout Mustard Glaze

1️⃣ In a small saucepan, combine Chocolate Stout Mustard, brown sugar, balsamic vinegar, beer, and minced garlic.

2️⃣ Simmer over low heat for 5-7 minutes until slightly thickened. Stir in butter for a silky texture.

Step 3: Roast Vegetables & Finish the Pork

1️⃣ Toss carrots, parsnips, and Brussels sprouts in olive oil, salt, and black pepper. Arrange around the pork loin in the roasting dish.

2️⃣ Brush the Chocolate Stout Mustard glaze over the pork, then add orange slices and cranberries around the roast.

3️⃣ Increase the oven temperature to 200°C (400°F) and roast for another 25-30 minutes, basting with glaze every 10 minutes.

4️⃣ Remove from oven when the pork reaches an internal temperature of 63°C (145°F). Let rest for 10 minutes before slicing.

Enhance Your Dish with Mostaza Lab's Chocolate Stout Mustard

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