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.
This pork tenderloin recipe quickly became my go-to for special family dinners because of its easy prep and impressive flavor.
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).
- Season Pork:
- Pat the pork tenderloin dry with paper towels. Season all over with a pinch of salt and pepper.
- Prepare Crust Mixture:
- In a shallow bowl, combine chopped pecans, thyme, Parmesan, garlic powder, salt, and pepper.
- Prepare Binding:
- 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 Pork:
- 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 has brought many joyful moments around the dinner table with family and friends.
Notes
Serve with roasted vegetables or mashed sweet potatoes. For a hint of sweetness, add 1 tsp honey to the egg-mustard mixture.
Required Tools
Large ovenproof skillet, shallow bowls, tongs, knife and cutting board, meat thermometer (recommended).
Allergen Information
Contains tree nuts (pecans), dairy (Parmesan), and egg. Double-check cheese and mustard labels for hidden gluten or allergens if sensitive.
Pin it 
This dish is both simple to prepare and impressive to serve, perfect for any occasion.
Recipe FAQ
- → What is the best way to achieve a crunchy pecan crust?
Finely chopping the pecans and pressing them firmly onto the pork ensures an even, crisp crust once seared and roasted.
- → Can I use dried thyme instead of fresh?
Yes, dried thyme works well; use about two teaspoons to match the flavor intensity of fresh leaves.
- → How do I keep the pork tender and juicy?
Searing the pork on all sides locks in juices, and roasting until the internal temperature reaches 145°F ensures tender, safe doneness.
- → What sides complement this pork tenderloin?
Roasted vegetables, mashed sweet potatoes, or a crisp apple cider create harmonious flavor combinations.
- → Can I substitute pecans with other nuts?
Walnuts make a good alternative, maintaining the nutty texture and flavor in the crust.