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.
Photo: Antonis Achilleos
Secondly, the fat left in the pan seasons the gnocchi as they cook to a beautiful golden brown.
It’s the perfect saucy sidekick for the juicy pork tenderloin.
Line a rimmed baking sheet with aluminum foil.
Sprinkle pork with pepper and 12 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 140F, 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 12 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.
2,000 calories a day is used for general nutrition advice.
