Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the pork tenderloin by slicing 500 grams of pork tenderloin into 1-inch thick medallions, then season generously with 1 teaspoon of salt and 0.5 teaspoon of freshly ground black pepper.

2. 2

   Create the tamarind agrodolce sauce by whisking together 3 tablespoons of tamarind paste, 2 tablespoons of balsamic vinegar, 1 tablespoon of honey, and 1 finely minced clove of garlic in a small bowl.

3. 3

   Heat 2 tablespoons of olive oil in a large wok over high heat until shimmering, then add the seasoned pork medallions and wok-toss for 3-4 minutes until nicely browned and almost cooked through, then remove the pork from the wok and set aside.

4. 4

   Add 1 more tablespoon of olive oil to the hot wok, then add 1 chopped red bell pepper, 1 chopped yellow bell pepper, and 0.5 finely chopped red onion, wok-toss for 3 minutes until slightly tender-crisp, and then add 500 grams of potato gnocchi and continue to wok-toss for 4-5 minutes until the gnocchi are lightly golden and slightly crispy.

5. 5

   Return the cooked pork to the wok with the vegetables and gnocchi, add 1 cup of halved cherry tomatoes and the prepared tamarind agrodolce sauce, then wok-toss everything together for 2 minutes, ensuring all ingredients are well-coated and heated through.

6. 6

   Stir in 0.25 cup of freshly chopped basil leaves, then serve immediately, garnished with 2 tablespoons of grated Pecorino Romano cheese.