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 became a family favorite after I first served it for a holiday dinner, receiving compliments from everyone at the table.
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).
- Season Pork:
- Pat the pork tenderloin dry with paper towels. Season all over with a pinch of salt and pepper.
- Prepare Crust Mixture:
- In a shallow bowl, combine chopped pecans, thyme, Parmesan, garlic powder, salt, and pepper.
- Beat Egg Mixture:
- 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 This recipe always brings back warm family moments gathered around the dinner table sharing stories and laughter.
Notes
Substitute walnuts for pecans if desired. Serve with roasted vegetables or mashed sweet potatoes. For a hint of sweetness add 1 tsp honey to the egg-mustard mixture.
Required Tools
Large ovenproof skillet, shallow bowls, tongs, knife and cutting board, meat thermometer (recommended)
Allergen Information
Contains tree nuts (pecans), dairy (Parmesan), and egg. Double-check cheese and mustard labels for hidden gluten or allergens if sensitive.
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This dish is sure to impress your guests and become a staple in your dinner rotation.
Common Questions
- → What is the best way to achieve a crispy crust?
Coat the pork evenly with the egg and mustard mixture to help the pecan and thyme blend stick well, then sear the tenderloin in hot olive oil before roasting to lock in flavor and develop a crisp crust.
- → Can I substitute pecans with other nuts?
Yes, walnuts are a great alternative that also provide a crunchy texture and mild flavor complementing the thyme and pork.
- → How do I check for doneness?
Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C). Allow the meat to rest for 5-10 minutes before slicing to retain juices.
- → What side dishes pair well with this pork?
Roasted vegetables, mashed sweet potatoes, and light wines like Pinot Noir or a crisp apple cider enhance the flavors and balance the richness.
- → Is it necessary to use fresh thyme?
Fresh thyme provides a brighter herbal note, but dried thyme can be used as a convenient substitute with slightly less intensity.