| 1/2 cup stone-ground mustard |
1 tablespoon |
$2.69 per 8 ounces
|
$0.25 |
| 1/2 cup Dijon mustard |
1 tablespoon |
$2.69 per 8 ounces
|
$0.25 |
| 1 1/2 tablespoons soy sauce |
3/4 teaspoon |
$2.59 per 10 fluid ounces
|
$0.03 |
| 1 tablespoon black pepper, freshly cracked |
1/2 teaspoon |
$7.99 per 16 ounces
|
$0.02 |
| 1 tablespoon chopped fresh thyme leaves |
1/2 teaspoon |
$1.99 per cup
|
$0.02 |
| 10 garlic cloves, roughly chopped |
1 2/3 garlic cloves |
$4.00 per pound
|
$0.04 |
| 1 (4 to 5 pound) bone-in pork loin roast |
3/4 lb |
n/a
|
|
| 1 fennel bulb, trimmed and sliced into 1-inch pieces |
1/6 fennel bulb |
$2.10 per pound
|
$0.18 |
| 1 large yellow onion, peeled and sliced into 1-inch rounds |
1/6 onion |
$0.79 per pound
|
$0.04 |
| 2 large carrots, cut into large pieces |
1/3 carrots |
$1.49 per pound
|
$0.08 |
| 2 tablespoons olive oil |
1 teaspoon |
$5.99 per 16 fluid ounces
|
$0.06 |
| 2 cups panko bread crumbs |
1/3 cup |
$1.79 per 15 ounces
|
$0.15 |
| 3/4 cup chicken stock |
2 tablespoons |
$0.99 per 14 1/2 ounces
|
$0.07 |
| 1 tablespoon unsalted butter |
1/2 teaspoon |
$3.99 per 16 ounces
|
$0.02 |
| Total per Serving |
$1.22 |
| Total Recipe |
$7.30 |
Suggestions?