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Flæskesteg – Danish Roast Pork

Flæskesteg – Danish Roast Pork

Flæskesteg - Danish Roast Pork

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

Flæskesteg - Danish Roast Pork

5.0 from 1 reviews
Flæskesteg - Danish Roast Pork
Prep Time
Cook Time
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Flæskesteg is a glorious roast pork dish typically served on Christmas Eve in Denmark.
Recipe Type: Main
Serves: 4
  • 1 5-lb. slab of pork tenderloin, with rind and fat intact
  • Dried bay leaves
  • Whole cloves
  • Sea salt and pepper
  1. Preheat the oven to 450.
  2. Pat the pork dry. With a sharp knife, cut ½-inch incisions into the rind and halfway down the fat.
  3. 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.
  4. 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.
  5. Roast the pork at 450 for 30 minutes. Best part is seeing the crisping in process.
  6. 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.
  7. Let the pork rest for 10 minutes inside the oven.
  8. Serve with Dijon mustard, boiled and buttered potatoes, pickles, and beets.
View Comments (12)
  • Sys,

    The only place I know to get one is at the Danish Church in Brooklyn. They have a Christmas Festival every year and sell all types of foods, including meat. This year, 2013, the festival is November 23-24. The church is on 102 Willow Street in Brooklyn.

  • Hi Sys, I ordered the pork from Ottomanelli Brothers. I requested to have the rind on the pork tenderloin. The only thing is that they require a 15 lb. minimum so I ended up with three 5-lb. slabs.

  • I finally found mine at Adam’s Farm, Athol, MA.

    Besides, in Denmark Flaeskesteg is served with red cabbage, gravy made from the drippings, and caramelized potatoes.

    Peter Hansen, Holden, MA

  • My sweet Danish girlfriend made this for me the other night. She got hers from the Meat Hook in WIlliamsburg, Brooklyn. Since the butcher wasn’t familiar she requested the breast/belly with everything including the ribs and skin.

    Ohhhh it was delicious!

  • This is the first Christmas I won’t have my Danish relatives cooking a traditional dinner, so I appreciate the tips on how to make a traditional Danish Roast. Heading to the kitchen now. :)

  • It’s physically impossible for a tenderloin to have a rind, what your picture shows is a pork loin roast, not tenderloin.

  • Hi there fellow ‘flæskesteg’ appreciators!
    Any butcher or meat processing place should be able to sell you a ‘flæskesteg’. I usually get a cut of the neck or the top of the shoulder, and ask them to leave the rind on. It can also help to bring a picture, to show them exactly what you are looking for :)
    Happy Holidays from a Dane in Illinois

  • I made it! It was totally fantastic. Thanks so much for the great recipe. Just one piece of feedback – Cook Time said 40 mins (with 20 minutes prep), but the steps contradict the cooking time since it cooks first for 30 minutes, then an additional hour at a lower temp, then rests in the oven for 10 minutes. That makes the ‘cook time’ more like 1:40.

  • Ruined Christmas dinner as the cooking time was way off! Says 30 min at 450 then an hour at 350. That is not enough time to rasie the internal temp of a 5+ pund pork roast to 160 degrees. Try over 2 hours at 350 degrees. The rest of the meal was done way before and got cold and family was beyond hungry and cook was stressed and grouchy.

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