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Million Dollar Pork Tenderloin - Juicy, Flavor-Packed, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pork tenderloins (about 1 to 1.25 pounds each), silver skin trimmed
  • 2 tablespoons olive oil (plus more if needed)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon dried thyme (or Italian seasoning)
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 4 strips bacon, cooked crisp and crumbled
  • 4 ounces cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/3 cup grated parmesan cheese
  • 2 cloves garlic, finely minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice (or 2 teaspoons white wine vinegar)
  • 2 tablespoons chopped fresh parsley (plus more for garnish)

Method
 

  1. Preheat and prep: Heat the oven to 400°F (205°C). Pat the tenderloins dry with paper towels. Trimming moisture helps you get a great sear.
  2. Mix the rub: In a small bowl, combine salt, pepper, garlic powder, onion powder, smoked paprika, thyme, and red pepper flakes if using.
  3. Season the pork: Drizzle the tenderloins with 1 tablespoon olive oil and rub the spice mixture all over, coating every side.
  4. Make the topping: In a medium bowl, mix cream cheese, mayonnaise, parmesan, minced garlic, Dijon, lemon juice, parsley, and crumbled bacon. Stir until smooth and spreadable.
  5. Sear the tenderloins: Heat a large oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Sear the pork 1–2 minutes per side until browned on all faces, about 6–8 minutes total.
  6. Add the “million dollar” layer: Turn off the heat. Spread the cream cheese mixture evenly over the tops of the seared tenderloins. It will soften and settle—this is good.
  7. Roast: Transfer the skillet to the oven. Roast 12–18 minutes, depending on thickness, until the internal temperature reaches 140–145°F in the thickest part.
  8. Rest the meat: Move the pork to a cutting board and rest 5–8 minutes. This keeps it juicy.
  9. Make it saucy (optional but great): Place the skillet back on low heat. Add a splash of water or chicken broth to loosen brown bits and the creamy topping, stirring into a quick pan sauce. Adjust salt and pepper to taste.
  10. Slice and serve: Cut the tenderloins into 1/2-inch slices. Spoon the creamy pan sauce over the top and garnish with extra parsley. Serve with mashed potatoes, rice, or roasted green beans.