# What You'll Need:
→ Pork
01 - 1 pork tenderloin (approximately 1.1 lb), trimmed
→ Crust
02 - 1 cup pecans, finely chopped
03 - 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
04 - 1/2 cup grated Parmesan cheese
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper
→ Binding
08 - 1 large egg
09 - 1 tablespoon Dijon mustard
→ For Searing
10 - 2 tablespoons olive oil
# Method:
01 - Set the oven to 400°F to prepare for roasting.
02 - Pat the pork tenderloin dry with paper towels and season evenly with salt and pepper.
03 - Combine chopped pecans, fresh thyme, grated Parmesan, garlic powder, kosher salt, and black pepper in a shallow bowl.
04 - In a separate bowl, beat the egg with Dijon mustard until fully blended.
05 - Brush the tenderloin evenly with the egg-mustard mixture on all sides.
06 - Press the tenderloin firmly into the pecan-thyme mixture, ensuring all sides are coated well.
07 - Heat olive oil in a large ovenproof skillet over medium-high heat. Brown the pork on all sides for approximately 2 to 3 minutes each side.
08 - Transfer the skillet to the preheated oven and roast for 15 to 18 minutes, or until internal temperature reaches 145°F.
09 - Remove pork from the oven, loosely tent with foil, and allow to rest for 5 to 10 minutes to retain juices.
10 - Slice the pork into medallions and serve warm.
