Basil Pesto Pork Tenderloin with Gnocchi, Cherry Tomatoes & Asparagus
Ready in about 35 minutes, this fresh pork tenderloin and gnocchi dish is built for maintenance — 613 kcal and 53g protein.
Ingredients
- 150g Pork Tenderloin
- 160g gnocchi
- 80g cherry tomatoes
- 80g asparagus
- 25g pesto
- 10g parmesan
- 3g garlic
- 20g rocket
Method
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1
Prep everything first: wash and trim the cherry tomatoes and asparagus, then measure out the sauce ingredients.
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2
Pan-fry the gnocchi in a non-stick pan for 6-8 minutes until golden and crisp.
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3
Sear the pork tenderloin on all sides, then roast at 200°C for 15-18 minutes until it reaches 63°C inside. Rest before slicing into medallions.
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4
Stir the pesto through the hot carbs with a splash of cooking water so it turns glossy, then top with grated parmesan.
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5
Meanwhile, steam or stir-fry the cherry tomatoes and asparagus for 3-5 minutes until just tender with a little bite.
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6
Build the plate: gnocchi first, then the veg and pork tenderloin, spooning over any remaining sauce. Finish with the rocket.
Tap ingredients and steps to tick them off as you cook.