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.
Jessica Dang is a freelance writer, blogger, and social media consultant based in New York City. She is currently developing Single Girl Dinner, an online community and resource of dinner ideas for young independent women living in the city. She enjoys reading menus, dining at the bar, and experimenting in the kitchen when no one's looking. When it comes to food, she can't resist uni, foie gras, caviar, or Popeyes' fried chicken.