Food Recipes Pork Tenderloin and Gnocchi Ragù Be the first to rate & review! This weeknight dinner looks impressive, but is quick and easy to pull together thanks to packaged gnocchi and fast-cooking pork tenderloin. By Karen Rankin Karen Rankin Karen Rankin is a chef, recipe developer, and food stylist with over 25 years experience cooking, developing recipes, styling food, and entertaining guests at her table and in restaurants. During the past 11 years, Karen has been styling food for various publications such as Cooking Light, Southern Living, Eating Well, Real Simple. Real Simple's Editorial Guidelines Published on February 16, 2022 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos Hands On Time: 30 mins Total Time: 35 mins Servings: 4 Jump to Nutrition Facts 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 1 ¼ pound pork tenderloin 1 teaspoon freshly ground black pepper, plus more for serving 1 teaspoon kosher salt, divided 3 tablespoons olive oil, divided 1 12-oz. pkg. refrigerated potato gnocchi 1 pint grape tomatoes 1 bulb fennel, trimmed and thinly sliced, fronds reserved 1 cup thinly sliced yellow onion (from 1 small onion) ¾ cup low-sodium chicken broth 3 tablespoons unsalted butter, cubed Directions Preheat oven to 375°F. Line a rimmed baking sheet with aluminum foil. Sprinkle pork with pepper and 1⁄2 teaspoon salt. 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. Rate it Print Nutrition Facts (per serving) 478 Calories 27g Fat 24g Carbs 34g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 478 % Daily Value * Total Fat 27g 35% Saturated Fat 11g 55% Cholesterol 129mg 43% Sodium 838mg 36% Total Carbohydrate 24g 9% Dietary Fiber 4g 14% Total Sugars 6g Protein 34g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.