| 1 med onion, thinly sliced |
1/6 onion |
$0.79 per pound
|
$0.03 |
| 1/4 c. cider vinegar |
2 teaspoons |
$4.29 per quart
|
$0.04 |
| 3 Tbsp. fresh rosemary |
1 1/2 teaspoons |
$2.59 per 1 1/4 ounces
|
$0.12 |
| 2 Tbsp. fresh sage, chopped |
1 teaspoon |
$1.97 per 2 ounces
|
$0.02 |
| 1 Tbsp. fresh parsley, minced |
1/2 teaspoon |
$1.09 per cup
|
$0.01 |
| 2/3 c. balsamic vinegar |
1 tablespoon |
$6.59 per 17 fluid ounces
|
$0.34 |
| Â Â juice from 1/2 lemon |
1/6 juice |
n/a
|
|
| 1 Tbsp. pink peppercorns |
1/2 teaspoon |
$7.99 per 16 ounces
|
$0.02 |
| 1/2 c. extra-virgin extra virgin olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.25 |
| 1Â 1/2 lb boneless pork tenderloin |
1/4 lb |
$4.49 per pound
|
$1.12 |
| 2 Tbsp. extra virgin olive oil, divided |
1 teaspoon |
$5.99 per 16 fluid ounces
|
$0.06 |
| 2/3 c. dry white wine, divided |
1 tablespoon |
$0.35 per fluid ounce
|
$0.31 |
| Total per Serving |
$2.34 |
| Total Recipe |
$14.04 |
Suggestions?