All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Fleskesteg is a traditional holiday dish in Denmark and one of its most recognizable dishes nationally. Though it’s typically topped with pork rinds, we decided to “health” ours up but don’t worry – it’s still monumentally delicious. It’s infused with bay leaves and cloves and paired with mashed turnips and roasted green beans and tomatoes to round it out.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Preheat oven to 425 degrees. Bring a small pot with 2 cups of very lightly salted water to boil over high heat. Put a colander in the sink. Prepare a baking sheet with foil and cooking spray. Peel turnips and cut to ½" dice. Trim ends of green beans. Peel and thinly slice onion. Stem parsley and mince.
Cook the Turnips and Prepare the Pork Loin
Add turnips to boiling water and cook over medium heat until tender, about 15-18 minutes. Rinse pork tenderloin and pat dry. Cut five 1" long, ½" deep, slits into two sides of tenderloin. Place one bay leaf into each slit, folding and breaking bay leaf where necessary. Stud pork loin with cloves by pushing pointy end of each clove into pork loin.
Roast the Vegetables and Tenderloin
Place a large pan over medium heat. Melt 1 Tbsp. butter in pan and then brown tenderloin on all sides. Once browned, transfer tenderloin to prepared baking sheet. Reserve pan and drippings. Place green beans, tomatoes, and onions on baking sheet next to the tenderloin. Drizzle with 1 tsp. olive oil and a pinch of salt and pepper. Toss to coat evenly and place baking sheet in the oven. Roast until vegetables are tender and slightly browned and the tenderloin has reached a minimum internal temperature of 165 degrees, about 10 minutes.
Mash the Turnips
Drain turnips and return to pot. Add 1 Tbsp. butter, parsley, and salt and pepper to taste and mash with potato masher or fork.
Make the Sauce
Place pan used for browning the pork over medium high heat. When pan gets hot, add white wine. Bring to a boil and cook for 30 seconds. Stir in mustard. Season with salt and pepper to taste. Swirl in remaining 1 Tbsp. butter to finish sauce.
Plate the Dish
Put mashed turnips and mixed vegetables on plate. Thinly slice pork loin and place on plate. Spoon sauce over pork.
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