| 4 Pork Tenderloin medallions (3/4 inch thick, pounded to 1/4 inch thickness) |
1 pork tenderloin |
$4.49 per pound
|
$2.44 |
| 3 medium sized ripe tomatoes, cut in wedges, then each wedge cut in half |
3/4 tomatoes |
$1.99 per pound
|
$0.40 |
| 1/2 cup fresh Fennel, thinly sliced |
2 tablespoons |
$2.10 per pound
|
$0.05 |
| 1/2 bunch of fresh Dill, roughly chopped |
1/8 bunch |
$2.59 per 2/3 ounces
|
$0.00 |
| 3 green onions, chopped |
3/4 onions |
$1.09 per cup
|
$0.12 |
| 3 tablespoons of olive oil |
2 1/4 teaspoons |
$5.99 per 16 fluid ounces
|
$0.14 |
| 1/4 cup of white wine (dry) |
1 tablespoon |
$0.35 per fluid ounce
|
$0.17 |
| 1/2 cup of olive oil |
2 tablespoons |
$5.99 per 16 fluid ounces
|
$0.37 |
| 1/6 cup of white rice vinegar plus 2 tablespoons |
2 teaspoons |
n/a
|
|
| 1 teaspoon of Dijon Mustard |
1/4 teaspoon |
$2.69 per 8 ounces
|
$0.01 |
| 1 tablespoon of honey |
3/4 teaspoon |
$4.69 per 12 ounces
|
$0.07 |
| Total per Serving |
$3.80 |
| Total Recipe |
$15.21 |
Suggestions?