Pork fillet roulette
Prep time 5 minutes Cook time 30 minutes
|200g pork fillet||$3.40|
|25g sun-dried tomato||$0.24|
|1g baby spinach leaf||$0.03|
|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.
- •200g pork fillet
- •25g sun-dried tomato
- •25g pesto
- •20g Parmesan
- •10g Pancetta
- •1g baby spinach leaf
- •1g pepper
- 1.Slice a pocket into the top of the pork fillet.
- 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.
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.