| 1 1/2 lbs. pork tenderloin, sliced about 1 inch thick |
1/4 lb |
$4.49 per pound
|
$1.12 |
| 1/2 c. flour, sifted |
1 tablespoon |
$2.99 per 5 pounds
|
$0.01 |
| 2 tbsp. butter |
1 teaspoon |
$3.99 per 16 ounces
|
$0.04 |
| 2 tbsp. oil |
1 teaspoon |
$3.00 per 48 fluid ounces
|
$0.01 |
| 1/2 c. sherry |
1 tablespoon |
$22.00 per liter
|
$0.43 |
| 1/4 c. water |
2 teaspoons |
n/a
|
|
| 1/2 c. minced onions |
1 tablespoon |
$0.79 per pound
|
$0.02 |
| 1 clove garlic, chopped |
1/6 garlic cloves |
$4.00 per pound
|
$0.00 |
| 1/4 teaspoon black pepper |
0.04 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1 teaspoon salt |
1/6 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1/4 teaspoon each thyme, rosemary, oregano |
0.04 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
| 2 c. fresh mushrooms, sliced |
1/3 cup |
$3.69 per 8 ounces
|
$0.38 |
| Total per Serving |
$2.04 |
| Total Recipe |
$12.23 |
Suggestions?