| 1/3 c. extra virgin olive oil |
2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.12 |
| 2 garlic cloves, chopped |
1/4 garlic cloves |
$4.00 per pound
|
$0.01 |
| 2 teaspoon dry rosemary leaves, crushed |
1/4 teaspoon |
$2.59 per 1 1/4 ounces
|
$0.02 |
| 2 teaspoon dry thyme leaves, crushed |
1/4 teaspoon |
$1.97 per 2 ounces
|
$0.01 |
| 1/2 teaspoon salt |
0.06 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/4 teaspoon pepper |
0.03 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 2 whole pork tenderloins (3/4 to 1 pound each) |
1/4 pork tenderloins |
$4.49 per pound
|
$0.61 |
| 2 1/2 lbs. new potatoes, quartered |
5 oz |
$1.09 per pound
|
$0.34 |
| Total per Serving |
$1.12 |
| Total Recipe |
$8.94 |
Suggestions?