AI-generated photo.
Scandinavian · Signature, Christmas · Denmark · Holiday
Flaeskesteg
Also called flæskesteg
Flaeskesteg (flæskesteg), a Christmas dish from Denmark.
Pai editors’ mark 5 / 5
Plan, list, and collections
Flaeskesteg is cooked in Christmas as its own plate, not as a copy of a restaurant menu. Roast pork and serve it with potatoes and red cabbage sharpened with vinegar. Tenderloin stands in for a crackling roast. Amounts are for 4 from foods this library can count.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
91
Health score
Light & nourishing
Healthy
Richness
Light
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 44%
- Carbs 33%
- Fat 22%
Suits · Diabetes-friendly
Sugar, fiber, and the starch mix sit in a gentler range. Your own portion still decides the day.
Suits · Heart-friendly
Saturated fat, cholesterol, and sodium stay modest, with some fiber.
Suits · Weight loss
Calories stay contained and protein is high enough to feel like a meal.
Suits · High protein
About 28.9 g of protein in the serving.
Suits · Low sodium
About 377 mg of sodium, under the 450 mg mark.
Suits · Gluten-free
No wheat, barley, or rye in the required list. Still read labels on sauces and oats.
Suits · Dairy-free
No milk ingredients in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Suits · Gentle when sick
Mild, not fried, and not a very rich plate. Comfort, not a treatment.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Pork tenderloin136 kcal
- Potato77 kcal
- Olive oil31 kcal
- Red cabbage16 kcal
- Apple cider vinegar1 kcal
- Ground cinnamon1 kcal
Glycemic load
Estimated glycemic load for this count: 13.6. The bands come from the ingredient table.
Portion
One serving is about 262 kcal. Two portions would be about 524 kcal if you want a fuller plate.
Allergens. None flagged in the required list.
Make it healthier
Serve three-quarters of the plate
The ingredient mix stays the same. Calories are three-quarters of the counted serving.
About 197 kcal after the change.
Use half the kosher salt and finish with citrus or vinegar.
The same plate with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Swap pork tenderloin for the same weight of firm tofu or chickpeas when you want a meatless pot.
The seasoning and the method stay. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 262 kcal | 13% |
| Protein | 28.9 g | 58% |
| Carbohydrate | 21.6 g | 8% |
| Fiber | 3.3 g | 12% |
| Total sugars | 2.7 g | 5% |
| Fat | 6.5 g | 8% |
| Saturated fat | 1.4 g | 7% |
| Cholesterol | 81 mg | 27% |
| Sodium | 377 mg | 16% |
| Potassium | 1050 mg | 22% |
| Calcium | 46 mg | 4% |
| Iron | 2.6 mg | 14% |
| Magnesium | 65 mg | 15% |
| Zinc | 2.8 mg | 25% |
| Vitamin A | 29 mcg | 3% |
| Vitamin C | 48.3 mg | 54% |
| Vitamin D | 0.3 mcg | 2% |
| Vitamin E · estimate | 0.9 mg | 6% |
| Vitamin K · estimate | 23 mcg | 19% |
| Thiamin (B1) | 1.4 mg | 113% |
| Riboflavin (B2) | 0.5 mg | 38% |
| Niacin (B3) | 9.6 mg | 60% |
| Vitamin B6 | 1.4 mg | 81% |
| Folate | 24 mcg | 6% |
| Vitamin B12 | 0.6 mcg | 27% |
Low-confidence marks sit on glycemic load or on vitamins the USDA row left blank. Those vitamins are filled from a food-group reference and labeled as estimates. Reported USDA values, including zeros, are kept. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- Protein is high enough to make the meal satisfying.
- Sodium stays in a comfortable range.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Oven
- Sheet pan
- Scale
- Tongs
- Cooling rack
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Pork tenderloin1 lb500 g
Potato3 potatoes400 g
Red cabbage3 cups200 g
Apple cider vinegar1 tbsp15 ml
Ground cinnamon0.5 tsp1 g
Bay leaf1 leaf1 g
Kosher salt0.5 tsp3 g
Olive oil1 tbsp15.38 ml
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and finish with citrus or vinegar.. The same plate with less sodium.
- Swap pork tenderloin for the same weight of firm tofu or chickpeas when you want a meatless pot.. The seasoning and the method stay.
Method
AI-generated photo.
1Set out a scale and the equipment for Flaeskesteg. Heat to 375°F / 191°C and give it 5 minutes so the surface is actually hot. Weigh pork tenderloin, potato, red cabbage, apple cider vinegar, ground cinnamon, bay leaf, kosher salt, olive oil. Flaeskesteg is cooked in Christmas as its own plate, not as a copy of a restaurant menu. Roast pork and serve it with potatoes and red cabbage sharpened with vinegar. Tenderloin stands in for a crackling roast. Amounts are for 4 from foods this library can count.
Heat 5 min
AI-generated photo.
2Flaeskesteg is cooked in denmark. Also called flæskesteg. Roast on the middle rack. The top rack browns before the center cooks.
AI-generated photo.
3Cook the aromatics first, then the main ingredient for Flaeskesteg, until the edges take a little color. A thermometer in the thickest center beats guessing from the color.
Build the base
AI-generated photo.
4Add the remaining weighed foods and cook Flaeskesteg at 375°F / 191°C. Start checking at 38 minutes. Flaeskesteg is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 375°F / 191°C.
Roast 38 min
- 🇩🇰 DenmarkNorthern Europesig-denmark-flaeskesteg-step-4
Flaeskesteg, step 5
Step 5 · Flaeskesteg
5Check the center of Flaeskesteg, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
- 🇩🇰 DenmarkNorthern Europesig-denmark-flaeskesteg-step-5
Flaeskesteg, step 6
Step 6 · Rest 5 min
6Rest Flaeskesteg for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in denmark, with the sauce or garnish that belongs to it. Film Flaeskesteg in this shot order and no other: a colander and a cloud of steam; fish just turning opaque and flaking; the lid lifted for one quick look; the oven dial and a hot rack. Slate words for the editor: grove, zephyr, skillet, shimmer, nacre, iris, basket, whisk, tender, quiet.
Rest 5 min
How you know it is done
Flaeskesteg is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 375°F / 191°C.
If it goes wrong
- Flaeskesteg looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes.
- Flaeskesteg turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
Storage
Cool Flaeskesteg, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
How this dish helps your daily life
- Flaeskesteg belongs to Christmas. The method above is the one that makes it recognizable.
- Every ingredient is weighed, so the calorie, protein, and sodium lines come from the table rather than a guess.
Notes
Pregnancy. Cook meat, poultry, eggs, and seafood through. Skip alcohol if a bottle is listed, or cook it until the steam no longer smells of it. There is no raw-fish step.
From the kitchen. Roast pork and serve it with potatoes and red cabbage sharpened with vinegar. Tenderloin stands in for a crackling roast.
Allergens in the required list: none flagged.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.