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Paneed Pork Loin, Root Vegetables, Cipollini And Field Peas - Recipe Cost

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8 x Cipollini onions peeled
    Drizzle of extra virgin olive oil
    Freshly-grnd black pepper to taste
1 lb Assorted root vegetables peeled, minced
    (such white potatoes, sweet potatoes, parsnips, celery root, and carrots)
    Freshly-grnd white pepper to taste
6 ounce Bacon slab cut 1/8" cubes
2 c. Fresh field peas cooked until tender
    (or possibly dry black eyed peas)
1 c. veal reduction
    for garnish
    Bayou Blast see * Note
Ingredients Per Serving Qty Common Price Price per Serving
4 Tbsp. Butter 1 tablespoon
$3.99 per 16 ounces
$0.12
1/2 c. Heavy cream 2 tablespoons
$3.89 per pint
$0.24
2 tsp Minced garlic 1/2 teaspoon
$4.00 per pound
$0.01
1 Tbsp. Finely-minced fresh parsley leaves plus extra 3/4 teaspoon
$1.09 per cup
$0.02
8 x Pork loins - (3 ounce ea) 2 pork loins
$4.49 per pound
$2.18
2 c. Flour 1/2 cup
$2.99 per 5 pounds
$0.08
2 x Large eggs beaten with 1/2 eggs
$2.53 per 12 items
$0.11
2 Tbsp. Lowfat milk 1 1/2 teaspoons
$3.99 per gallon
$0.01
2 c. Fine dry bread crumbs 1/2 cup
$1.79 per 15 ounces
$0.23
1 c. Vegetable oil 1/4 cup
$3.00 per 48 fluid ounces
$0.12
Total per Serving $3.12
Total Recipe $12.49
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