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.
