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 quickly became a favorite for family dinners thanks to its perfect balance of savory herbs and crunchy pecans.
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
- Step 1:
- Preheat the oven to 400°F (200°C).
- Step 2:
- Pat the pork tenderloin dry with paper towels. Season all over with a pinch of salt and pepper.
- Step 3:
- In a shallow bowl, combine chopped pecans, thyme, Parmesan, garlic powder, salt, and pepper.
- Step 4:
- In a separate bowl, beat the egg with Dijon mustard.
- Step 5:
- Brush the pork tenderloin with the egg-mustard mixture, coating all sides evenly.
- Step 6:
- Press the tenderloin firmly into the pecan-thyme mixture, turning to coat all sides.
- Step 7:
- 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.
- Step 8:
- Transfer the skillet to the oven and roast for 15−18 minutes, or until the internal temperature reaches 145°F (63°C).
- Step 9:
- Remove from oven, tent loosely with foil, and let rest 5−10 minutes before slicing.
- Step 10:
- Slice into medallions and serve warm.
Save This dish brings the family together every time with its rich flavors and satisfying texture.
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. Pairs well with a light Pinot Noir or a crisp apple cider.
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.
Save 
Enjoy this flavorful pork tenderloin as a perfect meal for any occasion, impressing guests and family alike.
Recipe FAQ
- → What type of thyme works best for the crust?
Fresh thyme leaves provide the best aroma and flavor, but dried thyme can be used as an alternative with slightly less intensity.
- → Can I substitute pecans with other nuts?
Yes, walnuts make a great substitute offering a similar crunch and flavor profile to the crust.
- → How do I ensure the pork stays juicy after roasting?
Allow the pork to rest loosely covered with foil for 5–10 minutes after roasting to redistribute juices evenly.
- → What is the recommended internal temperature for cooked pork tenderloin?
Cook pork until the internal temperature reaches 145°F (63°C) for safe consumption while preserving tenderness.
- → Can I prepare the crust mixture in advance?
Yes, the pecan and thyme crust can be prepared a day ahead and stored in the refrigerator to save time during cooking.