This weeknight dinner looks impressive, but is quick and easy to pull together thanks to packaged gnocchi and fast-cooking pork tenderloin.  

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Credit: Antonis Achilleos

Recipe Summary

total:
35 mins
hands-on:
30 mins
Servings:
4
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This pork tenderloin recipe may look restaurant-quality, but it requires only 10 ingredients (including salt, pepper, and olive oil!) and will be on the table in about a half hour. Searing the pork on the stovetop before finishing cooking in the oven is a step that pays off twice. First, that gorgeous browning gives the pork tenderloin big flavor. Secondly, the fat left in the pan seasons the gnocchi as they cook to a beautiful golden brown. The crispy gnocchi is then added to a quick sauce made of plump grape tomatoes and aromatic fennel, finished with creamy butter. It's the perfect saucy sidekick for the juicy pork tenderloin.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Line a rimmed baking sheet with aluminum foil. Sprinkle pork with pepper and 1⁄2 teaspoon salt.

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  • Heat 2 tablespoons oil in a large skillet over medium-high. Cook pork, turning, until browned on all sides, about 8 minutes. Place on prepared baking sheet. Bake until a thermometer inserted in thickest portion of tenderloin registers 140°F, 15 to 20 minutes.

  • Meanwhile, add gnocchi to skillet. Cook over medium-high until golden brown, about 5 minutes. Transfer to a plate. Heat remaining 1 tablespoon oil in skillet. Add tomatoes, fennel, onion, and remaining 1⁄2 teaspoon salt. Cook until tomatoes burst and fennel and onion soften, 6 to 7 minutes.

  • Add broth, stirring to release any browned bits from skillet. Cook until reduced, about 1 minute. Add butter and gnocchi; stir until butter melts and gnocchi is coated with sauce, about 1 minute.

  • Let pork rest for 5 minutes. Slice and serve with gnocchi and sauce. Top with fennel fronds and pepper.

Nutrition Facts

478 calories; fat 27g; cholesterol 129mg; sodium 838mg; carbohydrates 24g; dietary fiber 4g; protein 34g; sugars 6g; saturated fat 11g.
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