| 1 1/4 lb pork tenderloin: trimmed of fat & sinew; butterflied and cut into 4 pieces. |
5 oz |
$4.49 per pound
|
$1.40 |
| 1 Tbs paprika |
3/4 teaspoon |
$1.79 per ounce
|
$0.11 |
| 1 tsp garlic pepper |
1/4 teaspoon |
$3.29 per 26 ounces
|
$0.01 |
| 1 tsp kosher salt |
1/4 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1/2 tsp chili powder (I used New Mexico red) |
1/8 teaspoon |
$1.99 per 15 ounces
|
$0.00 |
| 1 tsp brown sugar |
1/4 teaspoon |
$2.79 per 2 pounds
|
$0.00 |
| 1/2 tsp dried thyme |
1/8 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
| 1 ea large ripe banana, mashed |
1/4 item |
$0.99 per pound
|
$0.07 |
| 1 Tbs Ghee |
3/4 teaspoon |
n/a
|
|
| 1/2 cup red onion, minced |
2 tablespoons |
$0.99 per pound
|
$0.06 |
| 1 clove garlic, minced |
1/4 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1/4 cup chicken stock |
1 tablespoon |
$0.99 per 14 1/2 ounces
|
$0.04 |
| 3/4 cup fresh orange juice |
3 tablespoons |
$4.79 per 59 fluid ounces
|
$0.12 |
| 2 tsp Worcestershire sauce |
1/2 teaspoon |
$5.29 per 10 fluid ounces
|
$0.04 |
| 1 Tbs dark rum |
3/4 teaspoon |
$0.35 per fluid ounce
|
$0.04 |
| 1 tsp honey |
1/4 teaspoon |
$4.69 per 12 ounces
|
$0.02 |
| 1 tsp brown sugar |
1/4 teaspoon |
$2.79 per 2 pounds
|
$0.00 |
| Total per Serving |
$1.96 |
| Total Recipe |
$7.82 |
Suggestions?