| 1 1/2 lbs. pork tenderloin |
1/4 lb |
$4.49 per pound
|
$1.12 |
| 1/4 c. flour |
2 teaspoons |
$2.99 per 5 pounds
|
$0.01 |
| 1/2 teaspoon salt |
0.08 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/4 teaspoon pepper |
0.04 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 6 to 8 lg. mushrooms, sliced |
1 1/6 mushrooms |
$3.69 per 8 ounces
|
$0.44 |
| 1 can chicken broth |
1/6 can |
$0.99 per 14 1/2 ounces
|
$0.18 |
| 1 tbsp. butter |
1/2 teaspoon |
$3.99 per 16 ounces
|
$0.02 |
| 1 tbsp. extra virgin olive oil |
1/2 teaspoon |
$5.99 per 16 fluid ounces
|
$0.03 |
| 2 tbsp. finely minced parsley |
1 teaspoon |
$1.09 per cup
|
$0.02 |
| 1/2 pt. cream |
0.08 pint |
$3.29 per quart
|
$0.14 |
| Total per Serving |
$1.96 |
| Total Recipe |
$11.76 |
Suggestions?