| 2 1 1/2 lb Pork Tenderloins |
1/2 lb |
$4.49 per pound
|
$2.25 |
| 1 Egg (for your egg wash) |
1/6 egg |
$2.53 per 12 items
|
$0.04 |
| 12 medium sized white mushrooms, finely chopped |
2 mushrooms |
$3.69 per 8 ounces
|
$0.59 |
| 1 oz. of Foie Gras (you can also use a non coarse smooth pate) |
1/6 oz |
$4.50 per 2 5/6 ounces
|
$0.27 |
| 2 cloves of garlic, minced |
1/3 garlic cloves |
$4.00 per pound
|
$0.01 |
| 3 to 4 tablespoons of fine toasted bread crumbs |
1 3/4 teaspoons |
$1.79 per 15 ounces
|
$0.02 |
| 1/4 cup of parsley, finely chopped |
2 teaspoons |
$1.09 per cup
|
$0.05 |
| 2 tablespoons of Worcestershire Sauce |
1 teaspoon |
$5.29 per 10 fluid ounces
|
$0.09 |
| 1/2 teaspoon of fresh cracked pepper |
0.08 teaspoon |
$2.19 per pound
|
$0.00 |
| 1 teaspoon of Dijon Mustard |
1/6 teaspoon |
$2.69 per 8 ounces
|
$0.01 |
| 1/2 cup of dry white wine |
1 tablespoon |
$0.35 per fluid ounce
|
$0.23 |
| 1 tablespoon of Brandy (pref. Apple) |
1/2 teaspoon |
$22.00 per liter
|
$0.05 |
| 4 tablespoons of olive oil |
2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.12 |
| Total per Serving |
$3.72 |
| Total Recipe |
$22.30 |
Suggestions?