# Ingredient List:
→ Pork
01 - 1 pork tenderloin (approximately 1.1 pounds), trimmed
→ 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
# Steps:
01 - Preheat the oven to 400°F.
02 - Pat the pork tenderloin dry with paper towels and season all sides lightly 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 uniformly with the egg-mustard mixture.
06 - Press the tenderloin firmly into the pecan-thyme mixture, ensuring all sides are coated.
07 - Heat olive oil in a large ovenproof skillet over medium-high heat and sear the tenderloin on all sides until golden brown, approximately 2–3 minutes per side.
08 - Transfer the skillet to the oven and roast for 15–18 minutes, or until the internal temperature registers 145°F.
09 - Remove from oven, tent loosely with foil, and let rest for 5–10 minutes.
10 - Slice the tenderloin into medallions and serve warm.
