Rub tenderloin with salt, pepper and old bay seasoning. Sear each side, then place in oven to cook until reaches 155°.
Heat gnocchi in a sauce pan over medium heat.
Mix southwest base, water and black pepper and bring to a boil, then thick with a slurry to make sauce. Add this sauce and diced tomato, toss and coat, then bring to a slight boil. Add green onion and toss.
Place in bowl. Remove tenderloin and let stand for 3 minutes. Slice on a bias and shingle onto pasta. Top with microgreens.
