# What You Need:
→ Pork
01 - 1 pork tenderloin (1.1–1.25 lbs), trimmed
→ Crust
02 - 1 cup finely chopped pecans
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 Steps:
01 - Set the oven to 400°F (200°C) to heat while you prepare the tenderloin.
02 - Dry the pork tenderloin with paper towels, then season evenly with a pinch of salt and black pepper.
03 - Mix chopped pecans, thyme, Parmesan, garlic powder, kosher salt, and black pepper in a shallow bowl.
04 - Whisk the egg and Dijon mustard together in a separate bowl until combined.
05 - Brush the tenderloin thoroughly with the egg and mustard mixture on all sides.
06 - Press the tenderloin firmly into the pecan mixture, turning to ensure an even coating on all surfaces.
07 - Heat olive oil in an oven-safe skillet over medium-high heat, sear the pork until golden brown on all sides, approximately 2–3 minutes per side.
08 - Place the skillet in the preheated oven and roast for 15–18 minutes, or until the internal temperature reaches 145°F (63°C).
09 - Remove from oven, loosely cover with foil, and let rest for 5 to 10 minutes to redistribute juices.
10 - Cut the tenderloin into medallions and serve warm.
