Wash the pork tenderloin, pat dry and season with salt and ground black pepper. On a preheated grill, cook the tenderloin on both sides for 8 to 10 minutes.
While the tenderloin is roasting, prepare the gnocchi. Cut one onion into small cubes and the Orava bacon into strips. In a hot frying pan, fry the onion until golden, add the bacon and fry over low heat for a while. Grate the cooked potatoes and mix with the sautéed onions and bacon, season with salt and ground black pepper and finally add the chopped parsley. Using two tablespoons, shape the gnocchi.
Caramelise the granulated sugar in a pan and pour over the red port wine. Bring to the boil and simmer for a while, finally add the butter and reduce the sauce.
Cut the other onion into rings, dust with plain flour and fry in heated oil.
Divide the roasted pork tenderloin on a plate, serve the port wine sauce. Place the roasted Viennese onions on top of the tenderloin, garnish with a sprig of thyme and rosemary and serve with the gnocchi.
