Pin It A succulent pork tenderloin coated in a savory blend of fresh thyme and crunchy pecans, then roasted to perfection This simple yet elegant skillet dish makes a comforting centerpiece for cozy dinners
I first prepared this dish on a chilly evening and it quickly became a family favorite for its perfect balance of flavors
Ingredients
- Pork: 1 pork tenderloin (about 1–1.25 lbs / 500–600 g) trimmed
- Crust: 1 cup pecans finely chopped, 2 tbsp fresh thyme leaves (or 2 tsp dried thyme), 1/2 cup grated Parmesan cheese, 1 tsp garlic powder, 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper
- Binding: 1 large egg, 1 tbsp Dijon mustard
- For Searing: 2 tbsp olive oil
Instructions
- Preheat Oven:
- Preheat the oven to 400°F (200°C)
- Prepare Pork:
- Pat the pork tenderloin dry with paper towels Season all over with a pinch of salt and pepper
- Make Crust Mixture:
- In a shallow bowl combine chopped pecans thyme Parmesan garlic powder salt and pepper
- Prepare Binding Mixture:
- In a separate bowl beat the egg with Dijon mustard
- Coat Pork:
- Brush the pork tenderloin with the egg-mustard mixture coating all sides evenly
- Apply Crust:
- Press the tenderloin firmly into the pecan-thyme mixture turning to coat all sides
- Sear Pork:
- Heat olive oil in a large ovenproof skillet over medium-high heat Sear the pork on all sides until golden about 2–3 minutes per side
- Roast:
- Transfer the skillet to the oven and roast for 15–18 minutes or until the internal temperature reaches 145°F (63°C)
- Rest:
- Remove from oven tent loosely with foil and let rest 5–10 minutes before slicing
- Serve:
- Slice into medallions and serve warm
Pin It This recipe always brings everyone around the table for a warm and satisfying meal that feels both special and homey
Tips for Serving
Serve with a light Pinot Noir or a crisp apple cider to complement the nutty crust and savory pork
Storage Advice
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently to preserve texture
Variations
Add 1 tsp honey to the egg-mustard mixture for a touch of sweetness that balances the savory flavors
Pin It 
A perfect dish that is as impressive as it is easy to make for any occasion
Recipe FAQs
- → What is the best way to prepare the pecan crust?
Finely chop pecans and mix them with fresh thyme, Parmesan, garlic powder, salt, and pepper for a flavorful, crunchy coating that adheres well after brushing the pork with a binding mixture.
- → How do you ensure the pork stays juicy after roasting?
Sear the tenderloin on all sides to lock in juices, then roast until the internal temperature reaches 145°F. Allowing it to rest under foil helps retain moisture before slicing.
- → Can I substitute other nuts for the pecans?
Yes, walnuts make a great alternative, offering a slightly different texture and flavor while maintaining the crust’s crunch.
- → What side dishes pair well with this pork tenderloin?
Roasted vegetables, mashed sweet potatoes, or crisp salads balance the rich, nutty crust and tender meat beautifully.
- → How do I add a touch of sweetness to the crust?
Incorporate a teaspoon of honey into the egg-mustard mixture before coating the pork to introduce a subtle sweet note that complements the thyme and pecans.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients like pecans, thyme, Parmesan, and pork are naturally gluten-free, but always check labels on cheese and mustard for additives.