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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
onion
1 onion
spice mix
15ml spice mix
orecchiette
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

FamilyFavorite
Step by step
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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.

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2. Setup

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

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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.

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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.

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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.

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6. Plate your dish

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