| 1 x 4 pound loin rack of pork, rib end |
1/2 lb |
n/a
|
|
| 3 clv garlic, slivered |
3/8 garlic garlic |
$4.00 per pound
|
$0.01 |
| 2 Tbsp. chopped ginger, root |
3/4 teaspoon |
$2.99 per pound
|
$0.01 |
| 4 tsp fennel, seeds, crushed |
1/2 teaspoon |
$2.10 per 1 1/4 ounces
|
$0.06 |
| 1/2 tsp salt |
0.06 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/4 tsp pepper |
0.03 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| Â Â Glaze |
1/8 glaze |
$5.09 per 18 ounces
|
$0.07 |
| 1/2 c. thawed orange, juice, concentrate |
1 tablespoon |
$1.00 per item
|
$0.09 |
| 1/2 c. water |
1 tablespoon |
n/a
|
|
| 1/4 c. orange marmalade |
1 1/2 teaspoons |
$4.89 per 18 ounces
|
$0.10 |
| 2 tsp grated orange, rind |
1/4 teaspoon |
$1.00 per item
|
$0.01 |
| 2 tsp cornstarch |
1/4 teaspoon |
$2.89 per 16 ounces
|
$0.00 |
| Total per Serving |
$0.35 |
| Total Recipe |
$2.81 |
Suggestions?