# Ingredient List:
→ Pork
01 - 1 pork tenderloin (approximately 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 Prepare:
01 - Preheat the oven to 400°F.
02 - Pat the pork tenderloin dry with paper towels and season evenly with a pinch of salt and black pepper on all sides.
03 - In a shallow bowl, combine chopped pecans, thyme, Parmesan cheese, garlic powder, salt, and pepper.
04 - In a separate bowl, whisk together the egg and Dijon mustard until smooth.
05 - Brush the tenderloin thoroughly with the egg-mustard mixture, ensuring all sides are covered.
06 - Press the pork firmly into the pecan and herb mixture, turning to coat every side evenly.
07 - Heat olive oil in a large ovenproof skillet over medium-high heat and sear the tenderloin on all sides until golden, about 2–3 minutes per side.
08 - Transfer the skillet to the oven and roast for 15–18 minutes, or until the internal temperature reaches 145°F.
09 - Remove from oven, tent loosely with foil, and let rest for 5–10 minutes before slicing.
10 - Slice into medallions and serve warm.
