Pork Tenderloin Over Three Cheese Gnocchi

Pork tenderloin is one of my secret weapons in the kitchen. (Almost as much as I love a quick weeknight recipe) It’s a quick-cooking cut that, as it’s name promises, cooks up tender (when handled with respect) that can be crafted into a variety of dishes and recipes.

From campfire cooking, to pan searing, it’s an easy cut and I love showing people how to lean in on it.

But, first and foremost….

The pork loin and pork tenderloin are not the same cut. The tenderloin is much smaller and cooks at a different rate than the loin overall. They are not easily substituted in recipes and often, not even handled the same way when cooking.

For pork loins, I love butterflying them and roasting them. They are a perfect Sunday supper feature alongside mashed potatoes, and a hearty salad tossed in bacon.

The tenderloin is made for quick cooking.

The lean little pork filet, the prime choice of pork, comes in around a pound and is ideal for quick cooking. Aka, an elevated weeknight recipe champion. And is perfect for quick grilling, smoking, and (a personal fall favorite) pan-searing any which way you can think to use.

(Heck, it’s one of my favorites for campfire recipes too!)

Just keep in mind, the size of the cut makes for a fast cook. To keep it from drying out, I love a hot and quick cook where the outside geats seared and locks in the natural juices.

Unlike when pork used to be cooked too tough and to enjoy, the USDA recommends an internal temp of 145 degrees F for serving so that it’s still juicy with a very light pink center.

Girl Carnivore Tip: The tenderloin can be a pricy cut, often $7.99 and up at the market, so watch for sales when they drop substantially in price, or do yourself a quick kitchen favor and buy the pre-seasoned one’s to pair off with quick side dishes.

What you need for this recipe

For this recipe, you just need a pork tenderloin, frozen gnocchi, parmesan, asiago, and mozzarella cheese. Then grab some fresh spinach, leftover cooked bacon, and a pinch of Dijon mustard.

After quickly searing the pork to help with texture and locking in flavor, everything quickly comes together in one skillet before sliding in the oven to finish off.

Sweet potato or butternut squash gnocchi is a great alternative to traditional gnocchi. Or, if you don’t like gnocchi, you can use diced sweet potato or roasted butternut squash instead. Just cook either until they are fork-tender before serving.