Pork Tenderloin with Bacon & Gnocchi

• Quarter the mushrooms in the meantime.
• Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the gnocchi for 6 - 8 minutes until golden-brown.
• Add the mushrooms to the pork and fry for 3 - 4 minutes (see Tip).

Tip: if you're cooking for more than two people, fry the mushrooms in a separate pan.

• Meanwhile, slice the onion into thin half-rings and crush or mince the garlic.
• Stir the garlic, onion and bacon lardons into the mushrooms and fry for 4 - 5 minutes.
• When the pork is done, remove from the pan and allow to rest under aluminum foil until serving.

• Prepare the stock (see Tip).
• Finely grate the Parmigiano Reggiano.
• Deglaze the vegetables with the stock, then stir in the cream and allow to reduce for 2 minutes.

Tip: if it's inconvenient to prepare a small amount of stock, you can prepare 500ml instead (using 1 stock cube) and then measure out the amount you need for the recipe. You can freeze the rest of the stock to use another time.

• Shortly before serving, stir half of the Parmigiano Reggiano into the creamy mushroom sauce.
• Add some oregano as preferred, then taste and season with salt and pepper as needed.
• Thinly slice the pork.