Pork fillet roulette

Prep time 5 minutes Cook time 30 minutes


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. 



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


  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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