Pork tenderloin coated with pecans and thyme, seared and oven-roasted for a crunchy, flavorful finish.
# What You'll Need:
→ Pork
01 - 1 pork tenderloin, trimmed (approximately 1.1 lbs)
→ Crust
02 - 1 cup finely chopped pecans
03 - 2 tbsp fresh thyme leaves or 2 tsp dried thyme
04 - 1/2 cup grated Parmesan cheese
05 - 1 tsp garlic powder
06 - 1/2 tsp kosher salt
07 - 1/4 tsp freshly ground black pepper
→ Binding
08 - 1 large egg
09 - 1 tbsp Dijon mustard
→ For Searing
10 - 2 tbsp olive oil
# How To Make It:
01 - Set oven temperature to 400°F.
02 - Pat the tenderloin dry with paper towels and season with a pinch of salt and pepper evenly.
03 - Mix chopped pecans, thyme, Parmesan, garlic powder, salt, and pepper in a shallow bowl.
04 - In a separate bowl, beat the egg with Dijon mustard until combined.
05 - Brush the pork tenderloin with the egg-mustard mixture, ensuring full coverage.
06 - Press the tenderloin firmly into the pecan mixture, turning to evenly coat all sides.
07 - Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the pork on all sides until golden brown, approximately 2 to 3 minutes per side.
08 - Transfer skillet to the oven and roast for 15 to 18 minutes, or until internal temperature reaches 145°F.
09 - Remove from oven, loosely tent with foil, and let rest for 5 to 10 minutes before slicing.
10 - Slice into medallions and serve warm.
