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Easy30 minutes

Crispy pork orecchiette

with kale and Grana Padano

What's in the box?
What's in the box?
pork tenderloin
3 pork tenderloin
grated Grana Padano (PDO)
45ml grated Grana Padano (PDO)
15% cream
60ml 15% cream
garlic clove(s)
2 garlic clove(s)
crimini mushrooms
225g crimini mushrooms
bunch of kale
0.5 bunch of kale
1 onion
spice mix
15ml spice mix
250g orecchiette
What you'll use
What you'll use

Pan, pot, strainer, baking tray, baking paper

  • Calories: 789 kcal
  • Fat: 27 g
  • Saturated: 8 g
  • Trans: 0 g
  • Cholesterol: 101 mg
  • Protein: 53 g
  • Carbohydrate: 82 g
  • Sugar: 4 g
  • Sodium: 347 mg
  • Fiber: 5 g

View Complete Breakdown

Step by step

1. Cook the pasta

Preheat oven to 400°F. Bring a pot of salted water to a boil. Cook the pasta 8-10 minutes. Drain and set aside.


2. Setup

Chop the garlic and onion. Mince the mushrooms and the kale.


3. Cook the pork

Coat the pork with the spices. In a pan over medium high, heat a drizzle of oil. Cook the pork 1-2 minutes on each side until colored. Transfer to a tray with baking paper and bake in the oven for 15-18 minutes.


4. Cook the mushrooms

Add a drizzle of oil to the pan and cook the garlic, onion and mushrooms for 3-4 minutes over medium high heat. Add the kale and 2 tbs of water and cook 1-2 minutes. Add salt and pepper. Remove from the pan.


5. Cook the pasta

Add the cooked pasta to the pan and cook 4-5 minutes until they are colored and crispy. Put the mushroom mixture back in the pan with the cream and half of the Grana Padano. Mix. Add salt and pepper.


6. Plate your dish

Slice the pork and serve with the pasta and the rest of Grana Padano. Bon appétit!