Pork Noisette

Prep time 20 minutes Cook time 40 minutes


Cost Guide

2kg piece of pork loin fillet$20.20
4 fresh spinach leaves$1.00
200g feta cheese$2.40
200g sun-dried tomato and pistachio stuffing mix$1.50
20g sun-dried tomato glaze$0.40
Total cost$25.50
Cost per kg$31.88
Recommended Sell Price (70% Mark Up)$43.35
Per kg recommended sell price$54.19



  • 2kg piece of pork loin fillet
  • 4 fresh spinach leaves
  • 200g feta cheese
  • 200g sun-dried tomato and pistachio stuffing mix
  • Water
  • 20g sun-dried tomato glaze


  1. 1.
    Butterfly open loin of pork and sprinkle with sun-dried tomato glaze. Lay down a cover of spinach leaves.
  2. 2.
    Lay a two centimetre row of stuffing and top with crumbled feta. Roll up, skewer evenly apart and sprinkle with extra sun-dried tomato glaze.
  3. 3.
    Refrigerate to set. Slice evenly between skewers.

General Information

Customer cooking instructions:

Bake at 180 degrees Celsius for 40 minutes.

Thanks to Graham Martin from The Extreme Butcher, Perth WA for the development of this recipe.

You may also like