Save to Pinterest 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.
I first served this to my family on a chilly evening, and it quickly became a go-to dinner for its combination of crunch and tenderness.
Ingredients
- Pork: 1 pork tenderloin (about 1–125 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 the 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 23 minutes per side.
- Roast:
- Transfer the skillet to the oven and roast for 1518 minutes or until the internal temperature reaches 145°F (63°C).
- Rest:
- Remove from oven tent loosely with foil and let rest 510 minutes before slicing.
- Serve:
- Slice into medallions and serve warm.
Save to Pinterest This recipe brings family together especially during weekend dinners where everyone gathers around to enjoy the hearty meal.
Serving Suggestions
Serve with a light Pinot Noir or a crisp apple cider to complement the savory flavors.
Variations
For a hint of sweetness add 1 tsp honey to the egg-mustard mixture or swap pecans for walnuts for a different crunch.
Tools Needed
Large ovenproof skillet shallow bowls tongs knife and cutting board meat thermometer recommended
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This tenderloin is perfect for those seeking a flavorful but quick main dish that impresses every time.
Recipe Q&A
- → Can I substitute walnuts for pecans?
Yes, walnuts can be used as a substitute for pecans, providing a similar crunchy texture and earthy flavor.
- → How do I know when the pork is fully cooked?
Use a meat thermometer and ensure the internal temperature reaches 145°F (63°C) for safe and juicy pork.
- → What is the purpose of searing before roasting?
Searing creates a flavorful crust by browning the exterior, locking in juices and enhancing texture before oven roasting.
- → Can I prepare this dish ahead of time?
Yes, you can coat the pork in the pecan-thyme mixture and refrigerate it for up to a few hours before cooking.
- → What sides pair well with this dish?
Roasted vegetables, mashed sweet potatoes, or a crisp apple cider complement the flavors beautifully.