# Ingredient List:
→ Pork
01 - 1 pork tenderloin (about 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
# Directions:
01 - Set the oven to 400°F and prepare for roasting.
02 - Pat pork tenderloin dry with paper towels and season evenly with a pinch of salt and pepper.
03 - Combine chopped pecans, thyme, Parmesan, garlic powder, salt, and pepper in a shallow bowl.
04 - Beat the egg and Dijon mustard together in a separate bowl until smooth.
05 - Brush the pork evenly with the egg-mustard mixture on all sides.
06 - Press the tenderloin firmly into the pecan mixture, ensuring all sides are coated thoroughly.
07 - 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.
08 - Transfer skillet to oven and roast for 15 to 18 minutes until the internal temperature reaches 145°F.
09 - Remove from oven, tent loosely with foil, and rest for 5 to 10 minutes to allow juices to redistribute.
10 - Cut tenderloin into medallions and serve warm.
