Pork Tenderloin With Gnocchi And Sautéed Tomatoes - cooking recipe

Ingredients

1 1/2 lb pork tenderloin
1/2 lb bacon, sliced
2 tbsp vegetable oil
1/4 cup red wine
1 cup beef stock
2 tbsp cornstarch, mixed with a little water until smooth
1 tbsp butter
1 lb fresh gnocchi
2 tbsp olive oil
1 None red onion, peeled and finely chopped
3/4 lb cherry tomatoes, halved
5 sprigs fresh basil, leaves finely chopped

Preparation

Preheat the oven to 300\u00b0F. Line a baking tray with parchment paper. Season the pork and wrap the bacon strips around it. Heat the vegetable oil in a large frying pan and sear the pork, turning, for 5 mins. Transfer to the baking tray and roast for 15 mins.
Meanwhile, add the wine and stock to the frying pan, bring to a boil and simmer for 3 mins. Stir in the cornstarch slurry, bring to a boil again and simmer for 1 min. Season and add a pinch of sugar. Strain into a clean saucepan and set aside.
Melt the butter in a non-stick frying pan and saute the gnocchi over medium heat, turning, for 8-10 mins, until golden brown. Remove from the pan and keep warm. Remove the pork from the oven, cover loosely with foil and allow to rest for 5 mins.
Wipe the frying pan clean, then heat the olive oil and saute the onions for 2 mins. Stir in the tomatoes and saute for 3-4 mins. Season and add a pinch of sugar. Stir in the basil.
To serve, reheat the sauce, slice the pork and arrange on serving plates with the tomatoes. Drizzle with sauce and serve with the gnocchi.