Flæskesteg is a glorious roast pork dish typically served on Christmas Eve in Denmark, but also makes for a great dinner party centerpiece on any ordinary night.
By Jessica Dang
- 1 5-lb. slab of pork tenderloin, with rind and fat intact
- Dried bay leaves
- Whole cloves
- Sea salt and pepper
- Preheat the oven to 450.
- Pat the pork dry. With a sharp knife, cut ½-inch incisions into the rind and halfway down the fat.
- In a small bowl, mix 2 to 3 tablespoons of good sea salt with a teaspoon of dried cloves so that the aroma infuses. Rub the mixture all over the pork. Finish it with a light shower of freshly cracked black pepper.
- Insert a few bay leaves here and there into the cuts. You can also stud the pork with a few more cloves, if you like.
- Roast the pork at 450 for 30 minutes. Best part is seeing the crisping in process.
- After 30 minutes, lower the heat to 350 degrees and add 3 cups of boiling water to the roasting pan. Cook for an additional hour or until done to your likeness.
- Let the pork rest for 10 minutes inside the oven.
- Serve with Dijon mustard, boiled and buttered potatoes, pickles, and beets.