# What You’ll Need:
→ Pork
01 - 1 pork tenderloin (1 to 1.25 lbs), trimmed
→ Crust
02 - 1 cup finely chopped pecans
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
# Method:
01 - Preheat the oven to 400°F.
02 - Pat the pork tenderloin dry with 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 the egg with Dijon mustard in a separate bowl until blended.
05 - Brush the pork tenderloin evenly with the egg-mustard mixture, then firmly press it into the pecan mixture to coat all sides.
06 - Heat olive oil in a large ovenproof skillet over medium-high heat and sear the pork on all sides until golden brown, about 2 to 3 minutes per side.
07 - Transfer skillet to the oven and roast for 15 to 18 minutes until the internal temperature reaches 145°F.
08 - Remove skillet from oven, loosely tent the tenderloin with foil, and rest for 5 to 10 minutes.
09 - Slice the tenderloin into medallions and serve warm.
