Prep and measure everything. Pat the pork tenderloin dry with paper towels and season all over with 1/2 tsp of the salt and 1/4 tsp pepper. The exterior must be dry so it will brown quickly and form a flavorful crust.

Cook the riced cauliflower to remove excess moisture: heat a nonstick skillet over medium-high heat with 1 tsp olive oil. Add the cauliflower rice and 1/8 tsp salt; sauté, stirring occasionally, until the cauliflower is soft and any released water has mostly evaporated (6–8 minutes). Cooking off moisture prevents soggy gnocchi and concentrates cauliflower flavor.

Cool and squeeze the cauliflower: transfer the cooked cauliflower to a fine-mesh sieve or a clean kitchen towel, let it cool 2–3 minutes then press or wrap and squeeze out as much liquid as possible. Removing excess liquid gives the almond flour something dry to bind to so the gnocchi hold shape instead of falling apart.

Make the almond–cauliflower gnocchi dough: in a bowl combine the squeezed cauliflower, 1/2 cup almond flour, 1 beaten egg, 1/4 tsp salt, and 1/8 tsp black pepper. Mix just until combined — overworking will make them dense. The dough should be soft but not wet; if it's too sticky, add a teaspoon of almond flour at a time until manageable.

Shape the gnocchi: dust a work surface lightly with almond flour. Portion the dough into 8 equal pieces and roll each into short logs about 3/4-inch thick; cut into 3/4-inch pillows. If you like, roll lightly over the back of a fork to create ridges (they catch pan juices). Placing them on a lightly oiled sheet prevents sticking. Chilling 10 minutes firms them and reduces falling apart in the pan.

Sear the pork: heat a heavy skillet (cast-iron is ideal) over medium-high heat until smoking lightly. Add 1 tbsp olive oil, then add the pork tenderloin. Sear without moving 2–3 minutes per side until a deep golden-brown crust forms — this Maillard reaction builds flavor. Lower heat slightly and add 1 tbsp butter, 1 crushed garlic clove, and 1/2 tsp Italian seasoning; tilt the pan and spoon the foaming butter over the pork for 1 more minute to baste and flavor the exterior.

Finish the pork in the pan and rest: reduce heat to medium-low and continue to cook, turning every minute, until an instant-read thermometer in the thickest part reads 140–145°F (60–63°C) for a juicy medium doneness (about 5–7 minutes total depending on thickness). Transfer to a cutting board and tent loosely with foil to rest 5–7 minutes — resting lets juices redistribute so the meat stays moist when sliced.

Pan-fry the gnocchi: while the pork rests, return the skillet to medium heat and add 1 tbsp olive oil. Add the gnocchi in a single layer without crowding (work in batches if needed). Fry 2–3 minutes per side until golden and crisp, flipping carefully with a spatula. Browning creates texture contrast and flaky caramelized flavor; avoid flipping too often to preserve the sear.

Sauté the spinach: wipe the skillet lightly, add 1 tsp olive oil and the remaining crushed garlic clove over medium heat. Add the spinach in batches, seasoning with the remaining 1/4 tsp salt and a pinch of pepper. Toss until just wilted (1–2 minutes). Finish with a squeeze of the optional lemon half to brighten the greens and cut richness.

Make a quick pan jus (optional but recommended): after removing pork, deglaze the skillet with 1/4 cup water, scraping up brown bits, then stir in a small knob of butter (1 tsp) and a pinch of Italian seasoning. Swirl until a glossy sauce forms — these browned bits are concentrated flavor and tie the dish together.

Plate: slice the rested pork into medallions. Arrange a mound of golden almond–cauliflower gnocchi, a nest of sautéed spinach, and fan pork medallions alongside. Spoon the pan jus over the pork and gnocchi. Garnish with an extra drizzle of olive oil and a grind of black pepper if you like.