This everything bagel-crusted pork tenderloin is topped with a silky charred scallion cream cheese sauce for a fun twist on pork with classic bagel flavors.
I first started making this recipe over 20 years ago... long before everything bagel seasoning was even a thing at Trader Joe's.
A few weeks ago, I realized I hadn't made it in ages, and as I walked through the recipe again, I wanted to add a simple sauce that still stayed true to those classic bagel-shop flavors. That's when the scallion cream cheese sauce was born, and it turned out to be even easier (and more delicious) than I expected.
I pair this with my Reuben-inspired green beans, and it gets rave reviews.
Table of contents
Why You'll Love This Recipe
- This whole recipe happens in one skillet; perfect for quick cleanup.
- No marinating time needed.
- This recipe keeps things simple, so it's super quick and pantry-friendly.
- If you love everything bagels with scallion cream cheese, this is that flavor profile reimagined into a restaurant-style dinner without all the carbs.
- The pork stays juicy and tender, the everything bagel crust gets toasty and golden, and the charred scallion cream cheese sauce ties the whole dish together.
- It's easy enough for a weeknight but special enough for entertaining.
Ingredients You'll Need
- Pork tenderloin
- Everything bagel seasoning (store-bought or homemade), I use Trader Joe's.
- Olive oil
- Butter
- Scallions (green onions)
- Cream cheese
- Chicken broth
- Milk
DIY Everything Bagel Seasoning
If you're not using Trader Joe's, make your own blend in minutes. Mix together: sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and flaky salt. Store in a jar for up to 3 months. It's great on avocado toast, roasted veggies, eggs, and chicken.
How to Make Everything Bagel Pork Tenderloin
1. Season the Pork
Pat the tenderloin dry, coat it lightly in olive oil, and press the everything seasoning, fennel seed, and salt all over the surface. This gives you that iconic savory, garlicky crust.
2. Sear the Tenderloin
Sear the pork in a hot cast-iron skillet until all sides are golden. This locks in moisture and builds flavor.
3. Finish in the Oven
Transfer the skillet with the scallions and butter to the oven and roast until the pork reaches 140-145°F. Then, let it rest so the juices redistribute and keep the meat tender.
4. Build the Sauce
Deglaze with broth, melt in the cream cheese, and stir until silky smooth. Finish with the finely chopped charred scallions.
5. Slice and Serve
Recipe Tips for Great Results
- Dry the pork well before seasoning (moisture prevents browning).
- Use a thermometer for perfect doneness. Pull at 140-145°F.
- Don't skip the rest time. 5-10 minutes makes a huge difference. This allows the juices to redistribute and stay in the meat, making the pork juicy and tender.
- Get the chill off the cream cheese so it melts smoothly into the sauce. I pull it out at the start when I season the pork. It works well every time.
- Adjust the sauce thickness with milk (or broth). If the sauce seems thin, allow it to reduce for 1-2 minutes.
What to Serve with Everything Pork Tenderloin
- Mashed or smashed potatoes
- Ruben-style green beans or roasted Brussels sprouts
- Wild rice
- Lemon-dill cucumbers
- A simple arugula salad
- Loaded baked potato soup
- Cheesy garlic bread
Variations
- Add lemon zest to the sauce for zing and brightness.
- Replace scallions with roasted garlic, cooked bacon, chopped chives, pickled jalapeños, or olives. You won't need to cook them with the pork. Stir them into the sauce at the end.
- Make it spicy with a pinch of crushed red pepper flakes or a few splashes of your favorite hot sauce (hello, chipotle tabasco!)
- Try chicken breasts or thighs instead of pork tenderloin. Use the same seasoning and sauce.
How to Store & Reheat
- Store leftovers in an airtight container for 3-4 days.
- Reheat pork in the oven, covered with foil at 350°F for 10-15 minutes or until warmed through. Reheat the sauce in a saucepan over low heat, and add milk to thin as needed.
Recipe
Everything Pork Tenderloin with Scallion Cream Sauce (One Pot)
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Equipment
- Cast Iron Skillet or oven-safe skillet (12 or 10-inch)
- Digital Thermometer
- Whisk
- Chef's Knife
Ingredients
For the Pork Tenderloin
- 1 pork tenderloin about 1 to 1¼ lbs, trimmed and patted dry
- 1 tablespoon olive oil
- 2 heaping tablespoons Everything Bagel Seasoning see below or use store-bought (I use Trader Joe's)
- 1 teaspoon fennel seed optional
- ½ teaspoon kosher salt if your seasoning isn't very salty
- 1 tablespoon butter
- 4-5 scallions ends trimmed and cut into 2" pieces
For the Sauce
- ¼ cup chicken broth for deglazing
- 4 ounces cream cheese softened (can use whipped for easier blending)
- ¼ cup milk (or half-and-half) plus more as needed to the desired consistency
DIY Everything Bagel Seasoning
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
- 1 tablespoon dried minced garlic
- 1 tablespoon dried minced onion
- 1 tablespoon poppy seeds
- 1½ teaspoons flaky sea salt
Instructions
- Preheat + Season: Preheat the oven to 400°F (200°C). Pat the pork tenderloin completely dry. Rub with olive oil, then coat generously with everything bagel seasoning, fennel seed, and salt (if needed), pressing it into the surface to adhere.
- Sear the Pork: Heat a large cast-iron skillet over medium-high heat (The pan is ready when the oil shimmers and a drop of water sizzles on contact). Add a drizzle of oil (about 1 tablespoon) and sear the pork on all sides until golden brown, about 1-2 minutes per side. (Be careful, and flip the pork gently so you keep the everything-bagel crust intact). While the pork is searing, chop the scallions into 2-inch pieces.
- Finish in the Oven: Once browned on all sides, add the butter and scallions to the skillet (just next to the tenderloin). Transfer the skillet to the oven (center rack) and roast for 12-15 minutes, or until the internal temperature reaches 140-145°F. Remove the tenderloin from the oven and let it rest on a plate or cutting board, tented with foil for 5 minutes. Remove and finely chop the charred scallions; set aside.
- Make the Sauce: Return the pan to the stove over medium heat. Using a whisk, deglaze the pan with the chicken broth, scraping up the flavorful bits. Add the cream cheese and whisk until smooth and creamy. Then whisk in the milk and allow to cook for 20-30 seconds. If it's too thick, add a splash more milk. Stir in the scallions and remove from the heat.
- Season + Serve: Slice the pork and spoon the sauce generously over the top or serve on the side. Garnish with an extra sprinkle of everything bagel seasoning, if desired.
Notes
- Store leftovers in an airtight container for 3-4 days.
- Reheat pork in the oven, covered with foil at 350°F for 10-15 minutes or until warmed through. Reheat the sauce in a saucepan over low heat, and add milk to thin as needed.
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