| 12 ounce Pork tenderloin, cut in 1" rounds Flour |
6 oz |
$4.49 per pound
|
$1.68 |
| 4 Tbsp. Unsalted butter |
2 tablespoons |
$3.99 per 16 ounces
|
$0.25 |
| 1 x Onion, thinly sliced |
1/2 onion |
$0.79 per pound
|
$0.10 |
| 3 x Garlic cloves, chopped |
1 1/2 garlic cloves |
$4.00 per pound
|
$0.04 |
| 1/2 c. Dry riesling wine |
1/4 cup |
$0.43 per fluid ounce
|
$0.86 |
| 1/2 c. Raisins |
1/4 cup |
$6.29 per 24 ounces
|
$0.38 |
| 3 Tbsp. Balsamic vinegar |
1 tablespoon |
$6.59 per 17 fluid ounces
|
$0.29 |
| 1 Tbsp. Green peppercorns, liquid removed |
1 1/2 teaspoons |
$7.99 per 16 ounces
|
$0.06 |
| 1/2 tsp Dry thyme, crumbled |
1/4 teaspoon |
$1.97 per 2 ounces
|
$0.01 |
| 1/2 tsp Dry oregano, crumbled |
1/4 teaspoon |
$3.89 per 3/4 ounces
|
$0.05 |
| 1/4 c. Unsalted butter, chilled, cut in pcs |
2 tablespoons |
$3.99 per 16 ounces
|
$0.25 |
| 1/4 c. Pine nuts, toasted |
2 tablespoons |
$6.59 per 2 1/4 ounces
|
$1.74 |
| Total per Serving |
$5.71 |
| Total Recipe |
$11.41 |
Suggestions?