# What You Need:
→ Pork
01 - 1 pork tenderloin, trimmed (approximately 1.1 lb)
→ Crust
02 - 1 cup finely chopped pecans
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
# Directions:
01 - Set the oven to 400°F and allow it to fully preheat.
02 - Pat the pork tenderloin dry using paper towels and season evenly with a pinch of salt and black pepper.
03 - Combine chopped pecans, thyme, Parmesan, garlic powder, salt, and pepper in a shallow bowl, mixing thoroughly.
04 - In a separate bowl, beat the egg with Dijon mustard until homogenous.
05 - Brush the pork tenderloin evenly with the egg and mustard mixture on all sides.
06 - Press the tenderloin firmly into the pecan-thyme mixture, turning to fully coat every side.
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 the skillet to the preheated oven and roast the tenderloin for 15 to 18 minutes, or until the internal temperature reaches 145°F.
09 - Remove from oven, loosely tent with foil, and let rest for 5 to 10 minutes before slicing.
10 - Slice the pork into medallions and serve warm as desired.
