# What You’ll Need:
→ Pork
01 - 1 pork tenderloin, trimmed (approximately 1 to 1.25 lbs)
→ Crust
02 - 1 cup pecans, finely chopped
03 - 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
04 - ½ cup grated Parmesan cheese
05 - 1 teaspoon garlic powder
06 - ½ teaspoon kosher salt
07 - ¼ 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 It:
01 - Set oven temperature to 400°F and prepare for roasting.
02 - Pat pork dry using paper towels and season evenly with salt and pepper.
03 - Combine chopped pecans, thyme, Parmesan, garlic powder, salt, and pepper in a shallow bowl.
04 - Beat egg with Dijon mustard until fully blended in a separate bowl.
05 - Brush tenderloin evenly with the egg-mustard mixture on all sides.
06 - Press pork firmly into the pecan-thyme mixture, ensuring complete coverage.
07 - Heat olive oil over medium-high heat in an ovenproof skillet and sear tenderloin on all sides until golden, approximately 2–3 minutes per side.
08 - Transfer skillet to the oven and roast for 15 to 18 minutes, or until internal temperature reaches 145°F.
09 - Remove from oven, loosely tent with foil, and let rest for 5 to 10 minutes before slicing.
10 - Cut tenderloin into medallions and serve warm.
