Nutrition per serving may change if servings are adjusted.
1 cup shelf-stable potato gnocchi
8 ounces all-natural pork tenderloin
3 tablespoons lime juice
2 teaspoons canola oil
1 teaspoon butter
4 ounces torn kale leaves
2 tablespoons minced shallot
2 large cloves garlic, minced (optional)
2 teaspoons honey
Lime wedges (optional)
Cook gnocchi according to package directions; drain well.
Meanwhile, trim fat from pork. Slice the pork crosswise into ½-inch slices. Place the pork in a small shallow bowl. Drizzle with lime juice and toss to combine. Cover and marinate at room temperature for 15 minutes. Drain the pork.
Heat oil in a large nonstick skillet over medium-high heat. Add the pork. Cook for 2 minutes; turn and cook for about 2 minutes more or until slightly pink in the center (145°F). Remove the pork from skillet; cover with foil and keep warm.
Melt butter in the same skillet. Add kale, shallot, garlic, and the cooked gnocchi. Cook, stirring occasionally, for 5 to 8 minutes or until the gnocchi is lightly browned and the kale is slightly wilted. Drizzle with honey; toss to combine. Serve with sliced pork. If desired, garnish with lime wedges.