Organic Pork Tenderloin Meal for Under $5.00
Served with a side dish of organic extra-wide egg noodles, this marinated and quick seared pork tenderloin tastes great.

Organic Pork Tenderloin Meal for Under $5.00

Organic Pork Tenderloin Meal for Under $5.00.  Is it even possible to enjoy an organic meal at home for around $5.00 per person?  Yes!  One of the biggest complaints about eating organically grown foods is that is it “so much more expensive” than conventional foods.  The reality is, if you plan meals in advance and shop on Thursday mornings (when grocery items go on sale) it is possible to feed a family of four for less than $5.00 each  We’ll show you how.  In this case, our organic pork tenderloin cost $15.03 so divided by four is roughly $3.75 per serving.  Add to that a serving of organic extra wide egg noodles at $0.57, and we’ll finish the meal with a side dish of organic peas & carrots at $0.59 per serving.  Total: $4.91.

A tasty, quick dish with pork tenderloin cut into mignon.  A typical tenderloin will make four steaks.

Organic Pork Tenderloin Meal for Under $5.00


1 pork tenderloin (approx 1 1/2 pounds)
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon minced garlic
1 tablespoon mustard  (course ground mustard works best)
Handful of sliced Kalamata olives


Remove any silver shin and cut the tenderloin into four even medallions.  Place cut side up in a baking dish.  Make a marinade with the olive oil, balsamic vinegar, garlic and mustard.  Whisk well and pour directly over the pork medallions.  Set aside and allow to marinate for 5 to 10 minutes.  Using enough grapeseed oil to coat the bottom of a deep skillet, heat the skillet to high.  Remove the excess minced garlic from the pork and sear on both sides for 4-5 minutes each side.  Use a meat thermometer and cook until internal temperature reaches 145 degrees F.  Remove pork medallions from pan, cover with aluminum foil and set aside.

Deglaze the pan with the marinade scraping up bits from the bottom of the skillet.  Reduce heat and simmer for 10 minutes until a sauce forms.  Add olives to sauce and pour over each serving.  Serve with extra wide egg noodles and a veggie (peas and carrots) for a healthy, organic meal.

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on and on stations around the country.

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