| 3 pork tenderloins (about 12 oz. each), trimmed of any silver skin. |
3/8 pork tenderloins |
$4.49 per pound
|
$0.92 |
| 1/4 cup Dijon mustard |
1 1/2 teaspoons |
$2.69 per 8 ounces
|
$0.09 |
| 1 apple (unpeeled), thinly sliced |
1/8 apple |
$1.46 per pound
|
$0.07 |
| 2 Tbsp. butter |
3/4 teaspoon |
$3.99 per 16 ounces
|
$0.03 |
| 2 Tbsp. vegetable oil |
3/4 teaspoon |
$3.00 per 48 fluid ounces
|
$0.01 |
| 4 cups finely diced mushrooms |
1/2 cup |
$3.69 per 8 ounces
|
$0.57 |
| 3/4 cup finely chopped onions |
1 tablespoon |
$0.79 per pound
|
$0.03 |
| 1 apple, unpeeled, finely diced |
1/8 apple |
$1.46 per pound
|
$0.07 |
| 1 carrot, finely chopped |
1/8 carrot |
$1.49 per pound
|
$0.03 |
| 2 cups coarse, fresh breadcrumbs |
1/4 cup |
$1.79 per 15 ounces
|
$0.11 |
| 1/3 cup chopped fresh parsley |
2 teaspoons |
$1.09 per cup
|
$0.05 |
| 1 Tbsp chopped fresh thyme (or 1 tsp. dried) |
3/8 teaspoon |
$1.99 per cup
|
$0.02 |
| 1/4 tsp ground sage |
0.03 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
| 1 tsp each salt and pepper, or to taste |
1/8 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| Total per Serving |
$2.00 |
| Total Recipe |
$15.96 |
Suggestions?