| 1 lb pork tenderloin, trimmed of all visible fat |
2 2/3 oz |
$4.49 per pound
|
$0.75 |
| 1/2 tsp salt |
0.08 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/4 tsp pepper |
0.04 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 2 Tbsp. apricot preserves, divided |
1 teaspoon |
$1.99 per 18 ounces
|
$0.03 |
| 1/3 c. minced fresh parsley |
2 2/3 teaspoons |
$1.09 per cup
|
$0.06 |
| 2 Tbsp. minced dry apricots |
1 teaspoon |
$9.33 per 20 ounces
|
$0.05 |
| 2 x cloves garlic, chopped |
1/3 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1/4 tsp grnd allspice |
0.04 teaspoon |
$18.00 per pound
|
$0.00 |
| 1 med onion, minced, 1 c. |
1/6 onion |
$0.79 per pound
|
$0.03 |
| 1 x carrot, minced, about 1/2 c. |
1/6 carrot |
$1.49 per pound
|
$0.03 |
| 1 x rib celery, minced, 1/2 c. |
1/6 celery |
$1.99 per pound
|
$0.03 |
| 1/4 c. sherry |
2 teaspoons |
$22.00 per liter
|
$0.22 |
| Total per Serving |
$1.22 |
| Total Recipe |
$7.30 |
Suggestions?