Creamy Florentine Tortiglioni

with Pork Tenderloin

Moderate | 30 min

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Contains: Milk, Mustard, Wheat

May Contain: Egg, Fish, Peanuts, Sesame, Shellfish, Soy, Sulphites, Tree Nuts, other sources of Gluten

What We'll Send

Unbleached Flour
Garlic
Tortiglioni
Spinach
Onion Diced 1/4"
Parmesan Cheese
Pork Tenderloin
Lemon
Whipping Cream, 36%
Italian Parsley
Sun Dried Tomatoes Julienne
Spice Blend
Dried Mustard, Nutmeg, Cracked Black Pepper, Ground Fennel Seed
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 1104
Fat 52g
Protein 61g
Carbohydrates 100g

Cooking Directions

1

Begin Pasta
- Turn oven to 350°F.
- Bring 2 ½ litres salted water to boil in a large pot. Cover with a lid.
- Add tortiglioni pasta and cook for 12–14 minutes, or until al dente.
- Reserve 1 cup pasta water while pasta is still cooking.
- Drain pasta through a fine mesh sieve and place back in the pot.

2

Cook Pork
- Heat an ovenproof skillet over medium.
- Drain, pat pork tenderloin dry with paper towel.
- Season pork well with salt and pepper.
- Add 1 tbsp. olive oil to skillet and turn to medium-high.
- Cook pork for 4–5 minutes, turning as needed, until outside is evenly brown.
- Put pork in oven and set a timer for 12 minutes.
- Check internal temperature of pork and cook for another 2–3 minutes if needed, until internal temperature of 145°F. Let rest until ready to serve.

3

Begin Sauce
- Wash parsley.
- Cut lemon in half.
- Pick and chop parsley leaves.
- Once pork is in the oven, heat a 1 tbsp. olive oil in a second skillet over medium heat. Once hot, add onion.
- Cook for 2–3 minutes, or until tender and translucent.
- Stir in garlic and spice blend for 1 minute until fragrant.

4

Finish Sauce
- Stir 1 tbsp. butter in with onions until melted.
- Sprinkle flour in and continue stirring with a wooden spoon for 1 minute until golden brown.
- Reduce heat to low, add sun-dried tomatoes and slowly whisk in reserved pasta water into sauce until it thickens and becomes smooth.
- Add whipping cream, parmesan cheese, and lemon juice to taste.
- Reduce heat to low until pasta from Step 1 is cooked.

5

Finish Pasta
- When pasta from Step 1 is cooked, stir sauce and spinach into pasta pot.
- Cook until spinach is bright green and tender.
- Season to taste with salt and remaining lemon juice if desired.

6

Serve
- Slice pork into ½ inch slices.
- Divide pasta into large serving bowls with pork on top.
- Garnish with parsley.
- Enjoy

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