Sheet pan dinners are usually about convenience. This one, a sheet pan pork tenderloin with pumpkin gnocchi, is also about flavor. You’ve got a smoky, spiced pork tenderloin in the center, roasted pumpkin gnocchi that turn golden and crisp at the edges, Brussels sprouts that caramelize until sweet and nutty, and kale that gets just enough heat to go shatter-y around the edges. Everything gets tossed in a glossy white miso vinaigrette, which is the thing that makes it all taste like more than the sum of its parts.
The pork? Rubbed with avocado oil and chipotle seasoning for a little smoky heat. The gnocchi? They crisp in the oven while staying chewy-soft inside. The sprouts? Golden on the cut side, tender everywhere else. This dish includes kale that goes in at the very end, because kale at the beginning is kale that burns. We don’t want that in our perfect combination of sheet pan pork tenderloin and pumpkin gnocchi.
And then there’s the vinaigrette: salty-sweet miso, tangy vinegar, a hit of maple, and enough avocado oil to make it silky. You toss the vegetables and gnocchi with most of it, then drizzle the rest over the pork so it looks shiny and expensive (without being either).
It’s the kind of dinner that feels like fall in a bowl — cozy, a little special, but still weeknight-friendly. Indeed, sheet pan pork tenderloin with pumpkin gnocchi embodies the essence of a perfect autumn meal.
Why You’ll Like This
It’s hearty without being heavy. It’s colorful enough to look like you tried harder than you did. And this meal hits all the notes — smoky, sweet, savory, tangy — in one pan. That means fewer dishes, faster cleanup, and more time actually eating dinner instead of making it.
Substitutions & Swaps
- Pumpkin gnocchi is great, but sweet potato or even regular potato gnocchi will do the job, maintaining the essence of your sheet pan creation.
- No pork or can’t eat pork? Boneless chicken thighs (longer cook time) or shrimp (much shorter cook time).
- Don’t have chipotle seasoning? Smoked paprika or harissa powder works.
- Kale not your thing? Swiss chard or spinach, added at the end, will work too.
Tips That Matter
- Pull the pork at 140°F and let it rest. It’ll hit 145°F on its own.
- Toss the gnocchi and sprouts halfway through so they don’t glue themselves to the pan.
- Brussels sprouts like being cut-side down — that’s how they caramelize.
- Kale goes in at the end. Always.
Sheet Pan Pork Tenderloin with Pumpkin Gnocchi, Brussels Sprouts, Kale & White Miso Vinaigrette
Ingredients
For the pork:
- 1 ½ lb pork tenderloin trimmed
- 2 tbsp avocado oil
- 1 tbsp chipotle seasoning blend or mix of chipotle chili powder, smoked paprika, garlic powder, and cumin
- 1 tsp kosher salt
For the sheet pan veggies:
- 2 lb fresh pumpkin gnocchi about two 14-oz packages
- 1 lb Brussels sprouts trimmed and halved or quartered if large
- 2 –3 tbsp avocado oil start with 2 tbsp, add 1 more if needed (or just use enough to coat the veggies and pork)
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 bunch tuscan kale stems removed, torn into bite-sized pieces
For the White Miso Vinaigrette:
- ⅓ cup white miso paste
- ⅓ cup rice vinegar or apple cider vinegar
- ¼ cup maple syrup or honey
- 3 tbsp soy sauce or tamari
- ¾ cup avocado oil
Directions
- Heat the oven to 450°F. On a large sheet pan, toss the Brussels sprouts and pumpkin gnocchi with a drizzle of avocado oil, a generous pinch of kosher salt, and freshly ground black pepper. Spread them out in an even layer.
- Place the pork tenderloin in the middle of the pan. Rub it with avocado oil, then season generously with kosher salt and chipotle seasoning.
- Roast everything together for 18–20 minutes, checking on the gnocchi and sprouts once during cooking, and turning if needed, until the pork reaches an internal temperature of 140°F.
- Move the pork to a cutting board and let it rest for 5 minutes. Scatter the raw kale over the hot sheet pan, then pour half of the vinaigrette directly onto the vegetables. Toss everything together on the pan so the kale wilts lightly in the heat. Add more if needed, to taste.
- Slice the pork into medallions and arrange over the dressed vegetables. Drizzle with the remaining vinaigrette, if desired, and serve.
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