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.
This recipe quickly became a family favorite because of its simplicity and rich flavors that impress every time I serve it.
Ingredients
- Pork: 1 pork tenderloin (about 1–1.25 lbs / 500–600 g), trimmed
- Crust: 1 cup pecans, finely chopped
- Crust: 2 tbsp fresh thyme leaves (or 2 tsp dried thyme)
- Crust: 1/2 cup grated Parmesan cheese
- Crust: 1 tsp garlic powder
- Crust: 1/2 tsp kosher salt
- Crust: 1/4 tsp freshly ground black pepper
- Binding: 1 large egg
- Binding: 1 tbsp Dijon mustard
- For Searing: 2 tbsp olive oil
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Instructions
- Preheat:
- Preheat the oven to 400°F (200°C).
- Season:
- Pat the pork tenderloin dry with paper towels. Season all over with a pinch of salt and pepper.
- Mix Crust:
- 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:
- Brush the pork tenderloin with the egg-mustard mixture, coating all sides evenly.
- Crust:
- Press the tenderloin firmly into the pecan-thyme mixture, turning to coat all sides.
- Sear:
- Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the pork on all sides until golden, about 2–3 minutes per side.
- Roast:
- Transfer the skillet to the oven and roast for 15–18 minutes, or until the internal temperature reaches 145°F (63°C).
- Rest:
- Remove from oven, tent loosely with foil, and let rest 5–10 minutes before slicing.
- Serve:
- Slice into medallions and serve warm.
Save to Pinterest This dish has brought many warm family dinners filled with compliments and seconds around the table.
Serving Suggestions
Serve with roasted asparagus and a light salad for a complete meal.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Variations
Add 1 tsp honey to the egg-mustard mixture for a touch of sweetness.
Save to Pinterest A simple yet elegant dish perfect for any occasion that showcases the flavors of fresh thyme and crunchy pecans beautifully.
Recipe Questions
- → How do I ensure the crust sticks to the pork?
Brushing the pork with a beaten egg and Dijon mustard creates a sticky base that helps the pecan and thyme mixture adhere firmly during searing and roasting.
- → Can I use dried thyme instead of fresh?
Yes, use about 2 teaspoons of dried thyme as a substitute for 2 tablespoons of fresh leaves; it will still provide great flavor.
- → What’s the best way to get a crispy crust?
After coating, sear the tenderloin in hot olive oil for 2–3 minutes on each side to develop a golden crust before roasting.
- → How do I know when the pork is properly cooked?
Use a meat thermometer to check for an internal temperature of 145°F (63°C) for a juicy, safe-to-eat tenderloin.
- → Can I substitute pecans with other nuts?
Walnuts work well as a substitute and provide a slightly different but complementary texture and flavor.
