Ingredients with Measurements:
- 1 (3-4 lb) boneless pork loin roast (flæskesteg)
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp garlic powder
- 1/2 cup water
- 1/2 cup apple cider vinegar
- 1/4 cup sugar
- 1 tsp salt
- 1 tsp black peppercorns
- 1 bay leaf
- 1 lb pickled beets, drained and sliced
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tbsp prepared horseradish
- 1 tbsp chopped fresh dill
- Salt and pepper to taste
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a small bowl, mix together salt, black pepper, thyme, rosemary, and garlic powder. Rub the mixture all over the pork roast.
3. Place the pork roast in a roasting pan and add 1/2 cup of water to the pan.
4. Roast the pork in the oven for 1 1/2 to 2 hours, or until the internal temperature reaches 145°F.
5. While the pork is roasting, make the pickled beets. In a small saucepan, combine apple cider vinegar, sugar, salt, black peppercorns, and bay leaf. Bring to a boil, stirring until the sugar dissolves.
6. Remove from heat and add the sliced beets. Let cool to room temperature.
7. In a small bowl, mix together sour cream, mayonnaise, horseradish, and dill. Season with salt and pepper to taste.
8. Once the pork is done, remove it from the oven and let it rest for 10 minutes before slicing.
9. Serve the sliced pork with the pickled beets and horseradish sauce on the side.
Time:
Preparation time: 15 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Oven temperature: 350°F
Internal temperature of pork: 145°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 21g
Protein: 43g
Substitutions for ingredients:
- Pork roast: You can use a bone-in pork loin roast or a boneless pork shoulder roast instead.
- Pickled beets: You can use fresh beets that have been roasted or boiled and then sliced. You can also use canned beets if you can't find pickled beets.
- Sour cream: You can use Greek yogurt instead of sour cream.
- Mayonnaise: You can use plain yogurt or sour cream instead of mayonnaise.
- Horseradish: You can use freshly grated horseradish instead of prepared horseradish.
Variations:
- Add roasted potatoes or carrots to the roasting pan with the pork.
- Use a different type of vinegar for the pickled beets, such as red wine vinegar or balsamic vinegar.
- Add chopped fresh parsley or chives to the horseradish sauce for extra flavor.
- Serve the pork with a side of sautéed greens, such as spinach or kale.
Tips and tricks:
- Let the pork rest before slicing to allow the juices to redistribute and keep the meat moist.
- Use a meat thermometer to ensure the pork is cooked to the correct temperature.
- Make the pickled beets ahead of time and store them in the refrigerator until ready to use.
- Double the recipe to serve a larger crowd.
Storage instructions:
- Store leftover pork in an airtight container in the refrigerator for up to 3 days.
- Store leftover pickled beets in an airtight container in the refrigerator for up to 1 week.
- Store leftover horseradish sauce in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- Reheat leftover pork in the microwave or oven until heated through.
- Serve leftover pickled beets and horseradish sauce cold.
Presentation ideas:
- Arrange the sliced pork on a platter and top with the pickled beets. Serve the horseradish sauce on the side in a small bowl.
- Garnish with fresh dill sprigs or chopped parsley.
Garnishes:
- Fresh dill sprigs or chopped parsley
Pairings:
- Serve with a side of roasted or sautéed vegetables, such as Brussels sprouts or green beans.
- Pair with a glass of red wine, such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
- Roasted or sautéed vegetables
- Mashed potatoes
- Rice pilaf
- Crusty bread
Troubleshooting advice:
- If the pork is not cooked to the correct temperature, continue cooking until it reaches 145°F.
- If the pickled beets are too tart, add a little more sugar to the pickling liquid.
- If the horseradish sauce is too thick, add a little more sour cream or mayonnaise to thin it out.
Food safety advice:
- Always use a meat thermometer to ensure the pork is cooked to the correct temperature.
- Store leftovers in the refrigerator and consume within the recommended time frame.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
- Flæskesteg is a traditional Danish dish that is typically served for Christmas dinner.
- Pickled beets are a popular side dish in Scandinavian cuisine.
- Horseradish sauce is a common condiment in Nordic countries.
Flavor profiles:
- The pork is savory and herbaceous, with a crispy exterior and tender interior.
- The pickled beets are tangy and slightly sweet.
- The horseradish sauce is creamy and spicy, with a hint of dill.
Serving suggestions:
- Serve the pork and pickled beets on a bed of greens, such as arugula or spinach.
- Serve with a side of lingonberry jam or cranberry sauce.
- Pair with a glass of aquavit, a traditional Scandinavian spirit.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Danish