Tender pork coated with thyme, pecans, and Parmesan, roasted to golden perfection.
# What You'll Need:
→ Pork
01 - 1 pork tenderloin, trimmed (approximately 1 to 1.25 lbs)
→ Crust
02 - 1 cup pecans, finely chopped
03 - 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
04 - 1/2 cup grated Parmesan cheese
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper
→ Binding
08 - 1 large egg
09 - 1 tablespoon Dijon mustard
→ For Searing
10 - 2 tablespoons olive oil
# How to Make It:
01 - Set the oven temperature to 400°F.
02 - Pat the pork tenderloin dry with paper towels, then season evenly with salt and pepper.
03 - In a shallow bowl, combine chopped pecans, thyme, Parmesan, garlic powder, salt, and pepper.
04 - In a separate bowl, whisk together the egg and Dijon mustard until smooth.
05 - Brush the pork tenderloin evenly with the egg-mustard mixture on all sides.
06 - Press the tenderloin firmly into the pecan and herb mixture, turning to coat all surfaces.
07 - Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork on all sides until golden brown, approximately 2 to 3 minutes per side.
08 - Transfer the skillet to the preheated oven and roast for 15 to 18 minutes, or until the internal temperature registers 145°F.
09 - Remove from oven, loosely tent with foil, and allow to rest for 5 to 10 minutes before slicing.
10 - Slice the pork tenderloin into medallions and serve warm.
