Flaeskesteg (Danish Bacon) Pork Roast
 Pork Roast Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 511.9
- Total Fat: 34.7 g
- Cholesterol: 152.0 mg
- Sodium: 707.4 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 2.0 g
- Protein: 44.1 g
View full nutritional breakdown of Flaeskesteg (Danish Bacon) Pork Roast calories by ingredient
Introduction
Traditional Danish Christmas Dish, Served with small waxy potato side dish (Separate recipe) Traditional Danish Christmas Dish, Served with small waxy potato side dish (Separate recipe)Number of Servings: 4
Ingredients
-
2 - 3Lb Pork Loin
Salt
Pepper
3 tsp - Caraway Seeds
1 tsp Mustard Powder
8-10 Bay Leaves
Directions
Make incisions in the pork rind every 1/2 inch, deep enough to reach the layer of fat.
Rub as much as possible of the Salt Pepper, Mustard Powder and Caraway seeds. into the incisions.
Cut the Bay Leaves in half lengthwise and place into the incisions at regular intervals.
Fill a roasting pan with 3/4 inch of water.
Place pork loin in the pan with the fat layer on the bottom and leave to stand.
Preheat oven to 425*F. When oven is ready, insert pork and roast until the rind in white.
Reduce heat to 320*F. Turn the loin over and cook for Approx 2 hrs without basting.
Increase Temp to 460*F and continue to roast until a brown crispy crust is formed.
Turn oven off, leave loin to stand in vented oven for 10 minutes.
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user ALGRAZIS.
Rub as much as possible of the Salt Pepper, Mustard Powder and Caraway seeds. into the incisions.
Cut the Bay Leaves in half lengthwise and place into the incisions at regular intervals.
Fill a roasting pan with 3/4 inch of water.
Place pork loin in the pan with the fat layer on the bottom and leave to stand.
Preheat oven to 425*F. When oven is ready, insert pork and roast until the rind in white.
Reduce heat to 320*F. Turn the loin over and cook for Approx 2 hrs without basting.
Increase Temp to 460*F and continue to roast until a brown crispy crust is formed.
Turn oven off, leave loin to stand in vented oven for 10 minutes.
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user ALGRAZIS.