Rub tenderloin with salt, pepper and old bay seasoning. Sear each side, then place in oven to cook until reaches 155°.
Heat gnocchi in a sauce pan over medium heat.
Mix southwest base, water and black pepper and bring to a boil, then thick with a slurry to make sauce. Add this sauce and diced tomato, toss and coat, then bring to a slight boil. Add green onion and toss.
Place in bowl. Remove tenderloin and let stand for 3 minutes. Slice on a bias and shingle onto pasta. Top with microgreens.
Ingredients
6 oz. Allegiance® Pork. Tenderloin
touch black pepper
5 oz. gnocchi
1 oz. microgreens
1 oz. Peak Fresh Produce® Onion(s), Green
2 oz. Peak Fresh Produce® Tomato(es), diced
1 tsp. Southwest base
1 cup water
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
