Pork tenderloin crusted with thyme, pecans, and Parmesan, seared and oven-roasted to juicy perfection.
# What You'll Need:
→ Pork
01 - 1 pork tenderloin, trimmed (about 1–1.25 lbs)
→ Crust
02 - 1 cup finely chopped pecans
03 - 2 tbsp fresh thyme leaves or 2 tsp dried thyme
04 - 1/2 cup grated Parmesan cheese
05 - 1 tsp garlic powder
06 - 1/2 tsp kosher salt
07 - 1/4 tsp freshly ground black pepper
→ Binding
08 - 1 large egg
09 - 1 tbsp Dijon mustard
→ For Searing
10 - 2 tbsp olive oil
# Directions:
01 - Set the oven to 400°F and allow it to reach temperature.
02 - Pat the tenderloin dry with paper towels and season lightly with salt and pepper.
03 - Mix chopped pecans, thyme, Parmesan, garlic powder, salt, and black pepper in a shallow bowl.
04 - In a separate bowl, whisk the egg together with Dijon mustard until blended.
05 - Brush the pork evenly with the egg-mustard mixture on all sides.
06 - Press the coated tenderloin firmly into the pecan mixture, ensuring all sides are covered.
07 - Heat olive oil in a large ovenproof skillet over medium-high heat and sear the pork until golden brown on all sides, approximately 2–3 minutes per side.
08 - Transfer the skillet to the preheated oven and roast for 15–18 minutes until the internal temperature reaches 145°F.
09 - Remove the tenderloin from the oven, cover loosely with foil, and let rest for 5–10 minutes.
10 - Slice into medallions and serve warm as the centerpiece of your meal.
