Flæskeroulade med Svesker Recipe - Traditional Danish Pork Roll with Prunes

Flæskeroulade med Svesker

Flæskeroulade med Svesker Recipe - Traditional Danish Pork Roll with Prunes
Region / culture: Denmark | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 6


Flæskeroulade med Svesker is a traditional Danish dish that features a rolled pork roast filled with apples and prunes. This dish is a delicious and hearty meal that is perfect for a cozy family dinner or a special occasion.


Flæskeroulade med Svesker has been a popular dish in Denmark for many years. It is a classic recipe that has been passed down through generations and is often enjoyed during the holiday season or for Sunday dinners. The combination of tender pork, sweet apples, and juicy prunes creates a flavorful and satisfying dish that is sure to please.


How to prepare

  1. Cut the pork rind and season it with salt and pepper.
  2. Peel and slice the apples, then spread them with the prunes over two-thirds of the pork. Roll it up like a roulade.
  3. Tie the roulade with cotton.
  4. Brown the roulade in a large pan, then add water and a little browning.
  5. Simmer for about 2 hours or until the pork is tender.
  6. Slice the roulade and serve it with the thickened sauce, boiled potatoes, cranberry or red currant jelly, and red cabbage.
  7. Alternatively, the roulade can be cooked in the oven for 2 hours at 170°C.


  • Substitute the prunes with dried apricots or figs for a different flavor profile.
  • Add a sprinkle of cinnamon or nutmeg to the apple and prune filling for a warm and spicy twist.
  • Use different cuts of pork, such as pork loin or pork tenderloin, for a leaner option.

Cooking Tips & Tricks

Make sure to tie the roulade with cotton to keep it secure while cooking.

- Browning the roulade before simmering adds depth of flavor to the dish.

- For a crispy exterior, you can also cook the roulade in the oven at 170°C for 2 hours.

- Serve the roulade with traditional sides like boiled potatoes, cranberry or red currant jelly, and red cabbage for a complete meal.

Serving Suggestions

Serve Flæskeroulade med Svesker with boiled potatoes, cranberry or red currant jelly, and red cabbage for a traditional Danish meal. Pair it with a glass of red wine or a cold beer for a complete dining experience.

Cooking Techniques

Browning the roulade before simmering helps to develop a rich flavor and color.

- Simmer the roulade gently over low heat to ensure that the pork cooks evenly and stays tender.

- Allow the roulade to rest for a few minutes before slicing to retain its juices and flavors.

Ingredient Substitutions

If you don't have prunes, you can use dried apricots, figs, or raisins as a substitute.

- Instead of apples, you can use pears or quinces for a different taste.

- For a lower-fat option, you can use lean pork tenderloin instead of a side of pork.

Make Ahead Tips

Flæskeroulade med Svesker can be prepared ahead of time and stored in the refrigerator for up to 24 hours before cooking. Simply wrap the roulade tightly in plastic wrap or aluminum foil to prevent it from drying out. When ready to cook, remove the roulade from the refrigerator and let it come to room temperature before browning and simmering.

Presentation Ideas

Slice the roulade into thick rounds and arrange them on a platter with the sauce drizzled over the top. Garnish with fresh herbs or a sprinkle of chopped parsley for a pop of color. Serve with the traditional sides in separate bowls or dishes for a beautiful and appetizing presentation.

Pairing Recommendations

Flæskeroulade med Svesker pairs well with a variety of side dishes and beverages. For a complete meal, serve it with boiled potatoes, red cabbage, and cranberry or red currant jelly. Pair it with a glass of red wine, such as a Pinot Noir or Merlot, or a cold beer for a refreshing and satisfying dining experience.

Storage and Reheating Instructions

Store any leftover Flæskeroulade med Svesker in an airtight container in the refrigerator for up to 3 days. To reheat, place the roulade in a baking dish with a little water or broth to prevent it from drying out. Cover with foil and bake in a preheated oven at 180°C for 15-20 minutes, or until heated through. Alternatively, you can reheat individual slices in the microwave on medium power for 1-2 minutes.

Nutrition Information

Calories per serving

Calories: 350 per serving


Carbohydrates: 15g per serving


Total Fat: 20g per serving

Saturated Fat: 7g per serving


Protein: 35g per serving

Vitamins and minerals

Iron: 2.5mg per serving

Vitamin C: 10mg per serving


Contains: None


Flæskeroulade med Svesker is a balanced meal that provides a good source of protein and essential vitamins and minerals. It is relatively low in carbohydrates and calories, making it a nutritious option for a satisfying meal.


Flæskeroulade med Svesker is a delicious and comforting Danish dish that is perfect for a special occasion or a cozy family dinner. This flavorful and hearty meal features tender pork filled with sweet apples and juicy prunes, creating a satisfying and nutritious dish that is sure to please. Serve it with traditional sides and enjoy a taste of Denmark in your own home.

How did I get this recipe?

I have a strong memory of the first time I saw this recipe for Flæskeroulade med Svesker. It was a warm summer day, and I was visiting my dear friend Ingrid in her cozy countryside cottage. As soon as I walked in, I was greeted by the delicious aroma of roasting pork and plums wafting from the kitchen.

Ingrid was bustling around the stove, her flour-dusted hands expertly shaping a pork roulade filled with juicy plums. I watched in awe as she deftly tied up the roulade with butcher's twine, her movements so fluid and confident. I had never seen anything like it before, and I knew I had to learn how to make it myself.

As Ingrid worked, she regaled me with the story of how she had learned to make Flæskeroulade med Svesker from her own grandmother, who had passed down the recipe through generations. She spoke of the importance of using high-quality pork and ripe plums, of seasoning the meat just right, and of the patience required to cook the roulade to perfection.

I was enthralled by her storytelling and by the delicious smells wafting from the oven. When the roulade was finally done, Ingrid sliced it into thick, succulent pieces and served it with creamy mashed potatoes and tangy lingonberry sauce. The flavors were a revelation – the savory pork paired perfectly with the sweet and tart plums, creating a dish that was truly unforgettable.

After that day, I made it my mission to learn how to make Flæskeroulade med Svesker myself. I spent hours poring over cookbooks and scouring the internet for recipes, trying to recreate the magic of that first taste. I experimented with different cuts of pork, varied the seasonings, and played around with the cooking times until I finally found the perfect balance of flavors and textures.

I practiced making the roulade over and over again, each time refining my technique and honing my skills. I learned to trust my instincts and to rely on my senses to guide me in the kitchen. And slowly but surely, I began to master the art of making Flæskeroulade med Svesker.

Over the years, I have made this dish for countless family gatherings, holiday feasts, and dinner parties. Each time, it never fails to impress and delight my guests. They marvel at the tender pork, the juicy plums, and the rich, savory sauce that brings it all together.

But more than just a delicious meal, Flæskeroulade med Svesker has become a symbol of my passion for cooking and my love for sharing food with others. It is a dish that brings people together, that sparks conversation and creates memories that last a lifetime.

And as I sit here now, reflecting on the journey that led me to this recipe, I can't help but feel grateful for the friend who inspired me, the grandmother who passed down her wisdom, and the joy that cooking has brought into my life. Flæskeroulade med Svesker will always hold a special place in my heart, a reminder of the power of food to nourish not just our bodies, but also our souls.


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