Save 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 recipe quickly became a family favorite because of its rich flavors and easy preparation
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
- Step 1:
- Preheat the oven to 400°F (200°C)
- Step 2:
- Pat the pork tenderloin dry with paper towels Season all over with a pinch of salt and pepper
- Step 3:
- In a shallow bowl, combine chopped pecans, thyme, Parmesan, garlic powder, salt, and pepper
- Step 4:
- In a separate bowl, beat the egg with Dijon mustard
- Step 5:
- Brush the pork tenderloin with the egg-mustard mixture, coating all sides evenly
- Step 6:
- Press the tenderloin firmly into the pecan-thyme mixture, turning to coat all sides
- Step 7:
- 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
- Step 8:
- Transfer the skillet to the oven and roast for 15–18 minutes, or until the internal temperature reaches 145°F (63°C)
- Step 9:
- Remove from oven, tent loosely with foil, and let rest 5–10 minutes before slicing
- Step 10:
- Slice into medallions and serve warm
Save This dish always brings my family together for a warm and satisfying meal
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
Save Enjoy your perfectly crusted pork tenderloin fresh out of the oven for the best flavor and texture
Recipe FAQs
- → What is the best way to ensure a crunchy crust?
Press the pork firmly into the pecan-thyme mixture and sear it in hot olive oil before roasting. This seals the coating and locks in crunchiness.
- → Can I substitute pecans with other nuts?
Yes, walnuts make a great alternative and provide a similar texture and flavor profile for the crust.
- → How do I check when the pork is done?
Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C) for safe and juicy pork tenderloin.
- → What sides pair well with this dish?
Roasted vegetables, mashed sweet potatoes, or a light salad complement the richness of the crusted pork nicely.
- → Can I prepare this dish ahead of time?
You can coat the pork and refrigerate it up to a few hours before cooking, but searing and roasting fresh is recommended for best texture.
- → What wine pairs well with thyme and pecan pork?
A light Pinot Noir or crisp apple cider balances the savory and nutty flavors beautifully.