| 650 g pork tenderloin |
108 1/3 g |
$4.49 per pound
|
$1.07 |
| 60 g cream cheese |
10 g |
$3.15 per 8 ounces
|
$0.14 |
| 1 tsp granulated garlic, divided |
1/6 teaspoon |
$2.99 per 3 ounces
|
$0.02 |
| 2 tsp ground black pepper, divided |
1/3 teaspoon |
$7.99 per 16 ounces
|
$0.01 |
| 2 tsp dry Italian herbs (rosemary, thyme, oregano, basil), divided |
1/3 teaspoon |
n/a
|
|
| 40 g prosciutto |
6 2/3 g |
$8.99 per pound
|
$0.13 |
| 80 g smoked sausage or pepperoni, thinly sliced |
13 1/3 g |
$6.09 per 16 ounces
|
$0.18 |
| 50 g Swiss cheese slices |
8 1/3 g |
$2.59 per 8 ounces
|
$0.10 |
| 20 g fresh spinach leaves |
3 1/3 g |
$3.99 per pound
|
$0.03 |
| 1 tsp cayenne pepper, divided |
1/6 teaspoon |
$3.65 per 3 ounces
|
$0.01 |
| 60 g mozzarella, shredded |
10 g |
$5.49 per 16 ounces
|
$0.12 |
| 4 tbs olive oil, divided |
2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.12 |
| Juice from 1/2 lemon |
1/6 juice |
n/a
|
|
| 1/4 cup white wine |
2 teaspoons |
$0.35 per fluid ounce
|
$0.12 |
| 4 garlic cloves, halved |
2/3 garlic cloves |
$4.00 per pound
|
$0.02 |
| 2 tbs bread crumbs |
1 teaspoon |
$1.79 per 15 ounces
|
$0.01 |
| Gravy: |
1/6 gravy |
n/a
|
|
| 350 ml water |
3 tablespoons |
n/a
|
|
| 300 g mushrooms, (button mushrooms), cleaned, and thickly sliced |
50 g |
$3.69 per 8 ounces
|
$0.81 |
| Total per Serving |
$2.89 |
| Total Recipe |
$17.35 |
Italian style stuffed pork tenderloin - Recipe Cost
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