Recipes

Pork fillet roulette

Prep time 5 minutes Cook time 30 minutes

Ingredients

Cost Guide

200g pork fillet $3.40
25g sun-dried tomato $0.24
25g pesto $0.53
20g Parmesan $0.34
10g Pancetta $0.22
1g baby spinach leaf $0.03
1g pepper $0.05
Total Cost $4.81
Cost per kg (finished product) $24.03
Recommended sell price (70% mark-up)  $8.17
Recommended price per kilo $40.84

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

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Ingredients

  • 200g pork fillet
  • 25g sun-dried tomato
  • 25g pesto
  • 20g Parmesan
  • 10g Pancetta
  • 1g baby spinach leaf
  • 1g pepper

Method

  1. 1.
    Slice a pocket into the top of the pork fillet.
  2. 2.
    Stuff with pesto, Parmesan and pepper. Wrap with Pancetta, then place the spinach leaf and sun-dried tomato on top. Hold in place with a skewer.

General Information

Customer cooking instructions:


Bake at 180 degrees for 30 minutes.


Thank you to Clayton Glasgow from Vermey’s Quality Meats for the development of this recipe.


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