Ugnsstekt fläskfilé (oven-roasted pork tenderloin) with root vegetables
44 min · 52 g protein · 517 cals / serving
The Swedish weekend favourite: pork tenderloin rubbed with mustard and thyme, browned and roasted on top of potatoes, carrots, parsnip, beetroot and red onion until rosy and juicy, with a cold mustard sauce (kall senapssås) on kvarg, sweet with Swedish mustard and a little honey. Sunday dinner in 45 minutes.
Ingredients
- 3 small potatoes, scrubbed, not peeled, in 1.5 cm (1/2-inch) pieces
- 5 medium carrots, scrubbed, in 1.5 cm (1/2-inch) pieces
- 2 medium parsnip, scrubbed, in 1.5 cm (1/2-inch) pieces
- 3 medium beetroot, peeled, in 1.5 cm (1/2-inch) pieces
- 2 red onions, in wedges
- 1 tbsp canola oil, divided
- 1 1/4 tsp salt, divided
- 6 sprigs fresh thyme, or 1 tsp dried, divided
- 2 tenderloins (1 3/4 lb) raw pork tenderloin, trimmed of sinew
- 1 tbsp French mustard, French (Dijon-style) mustard
- 1/2 tsp black pepper
Kall senapssås
- 3/4 cup quark
- 3 tbsp half fat creme fraiche, light
- 1 1/2 tbsp swedish mustard
- 2 tsp honey
- 2 tbsp water, to loosen
- 2 tbsp fresh chives, snipped
- 2 tbsp fresh parsley, chopped
Steps
- Heat the oven to 435°F (435°F; 410°F fan). Toss all the roots and the onion on two large roasting trays with 2 teaspoons of the oil, two-thirds of the salt and half the thyme, spread in one layer and roast 12 minutes.
- Meanwhile pat the pork dry and season with the rest of the salt and the pepper. Heat the rest of the oil in a frying pan over high heat and brown the fillets on all sides, 3–4 minutes, then brush them with the French mustard and press on the rest of the thyme leaves.
- Turn the roots, lay a fillet on each tray and roast 15 minutes more, until the roots are tender and caramelised and the pork reaches 145°F in the thickest part. Rest the pork under foil for 5 minutes.
- While it roasts, stir the kvarg, crème fraîche, Swedish mustard, honey and water together until smooth and spoonable, fold in the chives and parsley and season with a pinch of salt.
- Slice the pork and serve on the roots with the cold sauce. Leftovers keep 3 days in the fridge (sauce in its own pot); reheat the pork gently so it stays juicy, or eat it cold.
Good to know
Can I make a warm sauce instead?
Pour 2 dl of stock into the frying pan you browned the pork in, whisk in the Swedish mustard, the honey and 1 dl of light crème fraîche and thicken with 1 teaspoon of cornflour. It is closer to the classic cream sauce, still much lighter, and comes to about the same score.
Why only 145°F?
Pork tenderloin is so lean that it dries out quickly past 150°F. At 145°F and a 5-minute rest it is safe, juicy and faintly pink in the middle, the way Swedish cooks serve fläskfilé.
Per
- Calories
- 101
- Protein
- (40%)
- 10 g
- Fat
- (22%)
- 2 g
- Carbohydrates
- (38%)
- 10 g
- of which sugar
- 5 g
- Fiber
- 2 g
- Sodium
- 172 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2068 kcal goes into the pot and 2520 g of ingredients comes out as about 2045 g of food: 101 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.