# Ingredient List:
→ Pork
01 - 1 pork tenderloin, trimmed (approximately 1 to 1.25 lbs)
→ 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 Make:
01 - Set the oven to 400°F.
02 - Pat the pork tenderloin dry and season with salt and pepper evenly.
03 - Mix pecans, thyme, Parmesan, garlic powder, salt, and pepper in a shallow bowl.
04 - Beat the egg together with Dijon mustard in a separate bowl.
05 - Brush the pork tenderloin with the egg-mustard mixture, covering all sides completely.
06 - Press the tenderloin firmly into the pecan mixture, turning to ensure even coverage.
07 - Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the pork on all sides until golden, about 2 to 3 minutes per side.
08 - Transfer the skillet to the oven and roast for 15 to 18 minutes or until the internal temperature reaches 145°F.
09 - Remove from oven, loosely tent with foil, and let rest for 5 to 10 minutes.
10 - Slice into medallions and serve warm.
