# What You’ll Need:
→ Pork
01 - 1 pork tenderloin (about 1–1.25 lbs), trimmed
→ Crust
02 - 1 cup pecans, finely chopped
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
# Step-by-Step Guide:
01 - Preheat the oven to 400°F.
02 - Pat the pork tenderloin dry with paper towels and season all sides with a pinch of salt and pepper.
03 - In a shallow bowl, mix chopped pecans, thyme, Parmesan cheese, garlic powder, salt, and pepper.
04 - In a separate bowl, beat the egg together with Dijon mustard until smooth.
05 - Brush the pork evenly with the egg-mustard mixture on all sides.
06 - Firmly press the tenderloin into the pecan-thyme mixture, turning to coat all sides completely.
07 - Heat olive oil in a large ovenproof skillet over medium-high heat and sear the pork 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.
