| 1 Tbsp. olive oil |
3/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.05 |
| 1 Tbsp. unsalted butter |
3/4 teaspoon |
$3.99 per 16 ounces
|
$0.03 |
| 1 1⁄2 lb. pork tenderloin, trimmed, cut into 2-inch pieces, dried with paper towels, seasoned with salt and black pepper |
3/4 lb |
$4.49 per pound
|
$3.37 |
| 8 oz. cremini mushrooms, quartered |
2 oz |
$3.99 per pound
|
$0.50 |
| 1 ⁄2 cup sliced leeks or shallots |
3/4 cup |
$1.88 per pound
|
$0.28 |
| 1 ⁄2 cup diced carrot (1 carrot) |
3/4 cup |
$1.49 per pound
|
$0.32 |
| 2 Tbsp. all-purpose flour |
1 1/2 teaspoons |
$2.99 per 5 pounds
|
$0.01 |
| 1 ⁄4 cup dry sherry or white wine |
1 1/4 cups |
$22.00 per liter
|
$6.51 |
| 3 ⁄4 cup apple cider or juice |
1 3/4 cups |
n/a
|
|
| 3 ⁄4 cup low-sodium chicken broth |
1 3/4 cups |
$1.19 per 14 1/2 ounces
|
$1.22 |
| 1 Tbsp. chopped fresh thyme (optional) |
3/4 teaspoon |
$1.99 per cup
|
$0.03 |
| Diced Granny Smith apple |
1/4 apple |
$1.46 per pound
|
$0.15 |
| Total per Serving |
$12.44 |
| Total Recipe |
$49.76 |
Suggestions?