Danish Roast Pork with Parsley Sauce

A traditional Danish dinner recipe found on
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4 servings
15 min. + 35 min. in the oven


800 g [1,75 lb] pork breast in slices
1 kg [2,2 lb] small potatoes
1 ½ tbsp. butter
3 tablespoons. flour
4 dl [0,8 pt] milk
Salt and pepper
1 tablespoon chopped parsley
2 tsp. coarse salt


[1] Place the pork in one layer on baking paper on two baking sheets and place them in the oven at 200° / 390° F for 25 minutes.

[2] Wash the potatoes and boil them in lightly salted  water.

[3] Turn the pork and let it fry for another 10 minutes until it is golden and crispy.

[4] Melt the butter in a saucepan and stir in the flour. Whip in the milk gradually and bring the sauce to a boil while whipping constantly. Let it boil about 5 min. Season with salt and pepper and add the parsley.

[5] Let the pork drain on kitchen paper and sprinkle with coarse salt and server with potatous parsley sauce and roughly grated raw carrots.