| 2 pound pork tenderloin |
1/2 lb |
$4.49 per pound
|
$2.25 |
| 1 medium onion finely diced |
1/4 onion |
$0.79 per pound
|
$0.05 |
| 3 cloves minced garlic |
3/4 cloves |
$5.29 per 2 ounces
|
$0.04 |
| 3 Tbsp minced flat-leaf parsley |
2 1/4 teaspoons |
$1.09 per cup
|
$0.05 |
| 1 Tbsp paprika (Spanish if possible) |
3/4 teaspoon |
$1.79 per ounce
|
$0.11 |
| 1/2 tsp hot red pepper flakes |
1/8 teaspoon |
$3.29 per pound
|
$0.00 |
| 1 tsp ground cumin |
1/4 teaspoon |
$1.69 per 1 1/4 ounces
|
$0.03 |
| 1/2 tsp ground coriander |
1/8 teaspoon |
$1.69 per 1 1/4 ounces
|
$0.01 |
| 1/2 tsp dried oregano |
1/8 teaspoon |
$3.89 per 3/4 ounces
|
$0.02 |
| 1/2 tsp saffron threads, crumbled (I always use these, but I imagine they are optional given the subtle flavor relative to the other spices) |
1/8 teaspoon |
$17.77 per 0.06 ounces
|
$0.91 |
| 3 Tbsp olive oil |
2 1/4 teaspoons |
$5.99 per 16 fluid ounces
|
$0.14 |
| 2 Tbsp red wine vinegar |
1 1/2 teaspoons |
$3.39 per 12 fluid ounces
|
$0.07 |
| 2 Tbsp very dry sherry or dry white wine |
1 1/2 teaspoons |
$22.00 per liter
|
$0.16 |
| 1 tsp salt |
1/4 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1/2 tsp freshly ground black pepper |
1/8 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| Total per Serving |
$3.85 |
| Total Recipe |
$15.41 |
Suggestions?