Servings – 1
2 oz noodles – $0.18
2 oz beef stock or low sodium beef broth -$0.10
1 4-oz pork cut into 1/2 inch pieces – $0.96
1 tsp butter or bacon fat* -$0.04
1/2 oz onion – $0.04
2 oz mushrooms halved – $0.55
1 oz cream – $0.28
1/2 tsp dijon – $0.02
salt and pepper to taste -$0.05
parsley – $0.05
Total for recipe – $2.27 per serving
Calories: 537 Fat: 19.9 Protein: 43
Cook pasta in salted water.
Reduce beef broth or beef stock by 1/2 and set aside.
Heat butter or bacon fat in pan over medium heat.
Season pork and saute pork, searing on all sides. Set aside.
Add onions to pan and saute 1 minute.
Add mushrooms and saute another minute.
Add reduced stock/broth.
Bring to boil, reduce to simmer.
Cook for about 2 minutes.
Add cream and any juices from resting the pork.
Return meat to pan and cook through.
Sprinkle with parsley. Dried is alright, but fresh is better.
*I reserve my bacon fat from when I bake it in the toaster oven. I really like it for this recipe. But it’s salty, and so I reduce the amount of seasoning I would use on the pork. Ditto if you’re using low sodium beef broth instead of beef stock. When it’s boiled down, it becomes saltier.