Pork Noisette
Prep time
20 minutes
Cook time
40 minutes
Ingredients |
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 |
| Water | $0.00 |
| 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 |
Ingredients
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•2kg piece of pork loin fillet
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•4 fresh spinach leaves
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•200g feta cheese
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•200g sun-dried tomato and pistachio stuffing mix
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•Water
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•20g sun-dried tomato glaze
Method
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1.Butterfly open loin of pork and sprinkle with sun-dried tomato glaze. Lay down a cover of spinach leaves.
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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.
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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.