Save A succulent pork tenderloin coated in a savory blend of fresh thyme and crunchy pecans, then roasted to perfection. This simple yet elegant skillet dish makes a comforting centerpiece for cozy dinners.
This recipe quickly became a favorite in our household whenever we want something both elegant and comforting without spending hours in the kitchen.
Ingredients
- Pork: 1 pork tenderloin (about 1–1.25 lbs / 500–600 g) trimmed
- Crust: 1 cup pecans finely chopped, 2 tbsp fresh thyme leaves (or 2 tsp dried thyme), 1/2 cup grated Parmesan cheese, 1 tsp garlic powder, 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper
- Binding: 1 large egg, 1 tbsp Dijon mustard
- For Searing: 2 tbsp olive oil
Instructions
- Preheat Oven:
- Preheat the oven to 400°F (200°C).
- Prepare Pork:
- Pat the pork tenderloin dry with paper towels Season all over with a pinch of salt and pepper.
- Make Crust Mixture:
- In a shallow bowl combine chopped pecans thyme Parmesan garlic powder salt and pepper.
- Prepare Binding:
- In a separate bowl beat the egg with Dijon mustard.
- Coat Pork:
- Brush the pork tenderloin with the egg-mustard mixture coating all sides evenly.
- Apply Crust:
- Press the tenderloin firmly into the pecan-thyme mixture turning to coat all sides.
- Sear Pork:
- Heat olive oil in a large ovenproof skillet over medium-high heat Sear the pork on all sides until golden about 2–3 minutes per side.
- Roast:
- Transfer the skillet to the oven and roast for 15–18 minutes or until the internal temperature reaches 145°F (63°C).
- Rest:
- Remove from oven tent loosely with foil and let rest 5–10 minutes before slicing.
- Serve:
- Slice into medallions and serve warm.
Save This dish often brings the family together especially on weekend dinners when everyone appreciates the comfort and flavor packed into a simple meal.
Preparation Tips
Trimming the tenderloin thoroughly ensures even cooking and better crust adhesion.
Serving Suggestions
Serve alongside roasted vegetables or mashed sweet potatoes for a complete meal.
Storage Instructions
Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently in the oven.
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This pork tenderloin recipe offers a delightful balance of texture and flavor that will impress any dinner guest.
Recipe Q&A
- → How do I ensure the pecan crust sticks to the pork?
Brush the pork tenderloin evenly with a mixture of beaten egg and Dijon mustard before pressing it into the pecan and thyme blend. This tacky coating helps the crust adhere firmly during cooking.
- → What is the best way to sear the pork tenderloin?
Heat olive oil in an ovenproof skillet over medium-high heat and sear the pork on all sides until golden brown, about 2-3 minutes per side. This locks in juices and adds flavor before roasting.
- → Can I substitute other nuts for pecans?
Yes, walnuts can be used as a delicious alternative to pecans, offering a similar crunch and flavor profile in the crust.
- → How long should the pork rest after roasting?
Rest the tenderloin loosely covered with foil for 5 to 10 minutes after roasting to allow juices to redistribute for a moist and tender result.
- → What sides complement this pork tenderloin?
Roasted vegetables or mashed sweet potatoes enhance the dish, while light red wine or hard apple cider provide excellent drink pairings.