Everything Pork Tenderloin with Scallion Cream Sauce (One Pot)
A tender, everything-bagel seasoned pork tenderloin finished with a quick scallion cream cheese sauce. It’s simple, crave-worthy, and tastes like your favorite bagel sandwich in dinner form. Serve with Reuben-Inspired Green Beans for a full deli-inspired dinner.
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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.
Nutrition
Serving: 0.25tenderloinCalories: 650kcalCarbohydrates: 3gProtein: 96gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 324mgSodium: 422mgPotassium: 1864mgFiber: 1gSugar: 1gVitamin A: 510IUVitamin C: 2mgCalcium: 70mgIron: 5mg
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