Recipes

Apricot and Parmesan pork roulade

Prep time 15 minutes Cook time 1 hour 15 minutes

Ingredients

Cost Guide
2kg boneless pork loin $20.00
200g boxed stuffing mix $2.50
100g dried apricots $1.00
50g Dijon mustard $0.50
50g breadcrumbs $0.20
30g finely grated Parmesan $0.48
Total Cost $24.68
Cost per kg (finished product) $10.16
Recommended sell price per recipe (70% mark-up) $41.95
Recommended price per kilo $17.26
Recommended sell price per item (1kg roast) (70% mark-up) $20.98

Alternative Roast with mustard coating (pictured)

Ingredients

Cost Guide

2kg boneless pork loin $20.00
200g boxed stuffing mix $2.50
100g dried apricots $1.00
100g wholegrain mustard $1.05
Total Cost $24.55
Cost per kg (finished product) $10.23
Recommended sell price per recipe (70% mark-up) $41.73
Recommended price per kilo $17.39
Recommended sell price per item (1kg roast) (70% mark-up) $20.87

Please Note: the pork element of the above cost guide is based on whole carcass breakdown. 

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Ingredients

  • 2kg boneless pork loin
  • 200g boxed stuffing mix
  • 100g dried apricots
  • 50g Dijon mustard
  • 50g breadcrumbs
  • 30g finely grated Parmesan 

Alternate mustard coating

  • 2kg boneless pork loin
  • 200g boxed stuffing mix
  • 100g dried apricots
  • 100g wholegrain mustard

Method

  1. 1.
    Butterfly loin to make a 1 large steak.
  2. 2.
    Make stuffing as per instructions on the pack. Place the diced apricots and stuffing mix in a bowl and stir together. 
  3. 3.
    Spread the stuffing 1cm thick along the flat piece of loin.
  4. 4.
    Roll up the loin, and secure with skewers (see picture above).
  5. 5.
    Spread the outside with Dijon mustard.
  6. 6.
    Mix together the breadcrumbs and Parmesan, and coat the outside of the loin in this mixture. Alternatively, instead of the Parmesan crust, replace the Dijon mustard with wholegrain mustard, and thickly spread this on the outside of the roast. 

General Information

Customer cooking instructions:


Bake at 160 degrees for an hour and 15 minutes.


Thank you to the Australian Steelers for the development of this recipe.


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