{"id":690,"date":"2024-04-24T06:16:52","date_gmt":"2024-04-24T06:16:52","guid":{"rendered":"https:\/\/homekitchennotes.com\/savoryspice\/pork-tenderloin-over-three-cheese-gnocchi\/"},"modified":"2024-07-30T08:07:25","modified_gmt":"2024-07-30T08:07:25","slug":"pork-tenderloin-over-three-cheese-gnocchi","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/pork-tenderloin-over-three-cheese-gnocchi\/","title":{"rendered":"Pork Tenderloin over Three Cheese Gnocchi"},"content":{"rendered":"

This is one of those meals that looks incredibly complicated but can actually be made in one skillet on a busy weeknight. The creamy gnocchi is comforting and tossed with fresh spinach before being topped with an easy pork tenderloin and finished in the oven! Dinner, like a pro with minimal cleanup. <\/em><\/p>\n

Pork tenderloin is one of my secret weapons in the kitchen. (Almost as much as I love a quick weeknight recipe) It\u2019s a quick-cooking cut that, as it\u2019s name promises, cooks up tender (when handled with respect) that can be crafted into a variety of dishes and recipes.<\/p>\n

From campfire cooking, to pan searing, or oven roasting a pork tenderloin, it\u2019s an easy cut and I love showing people how to lean in on it.<\/p>\n

But, first and foremost\u2026.<\/p>\n

Pork Tenderloin is NOT a Pork Loin.<\/h3>\n

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<\/strong> in recipes and often, not even handled the same way when cooking.<\/p>\n

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.<\/p>\n

The tenderloin is made for quick cooking.<\/h3>\n

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, smoked bacon-wrapped pork tenderloin, and (a personal fall favorite<\/em>) pan-searing any which way you can think to use.<\/p>\n

(Heck, it\u2019s one of my favorites for campfire recipes too!)<\/p>\n

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

Unlike when pork used to be cooked too tough and to enjoy, the USDA recommends an internal temp of 145 degrees F <\/strong>for serving so that it\u2019s still juicy with a very light pink center.<\/p>\n

Girl Carnivore Tip: <\/strong>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\u2019s to pair off with quick side dishes.<\/p>\n

What you need for this recipe<\/h4>\n

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

After quickly searing the pork to help with texture and locking in flavor, everything quickly comes together in one skillet<\/strong> before sliding in the oven to finish off.<\/p>\n

Sweet potato or butternut squash gnocchi is a great alternative to traditional gnocchi. Or, if you don\u2019t like gnocchi, you can use diced sweet potato or roasted butternut squash instead. Just cook either until they are fork-tender before serving.
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This is one of those meals that looks incredibly complicated but can actually be made in one skillet on a busy weeknight. The creamy gnocchi is comforting and tossed with fresh spinach before being topped with an easy pork tenderloin and finished in the oven! Dinner, like a pro with minimal cleanup. Pork tenderloin is […]<\/p>\n","protected":false},"author":3,"featured_media":691,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-690","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meat-feast"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/690","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=690"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/690\/revisions"}],"predecessor-version":[{"id":8879,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/690\/revisions\/8879"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/691"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=690"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=690"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=690"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}