# What You'll Need:
→ Pork
01 - 1 pork tenderloin, trimmed, approximately 1 to 1.25 lbs
→ Crust
02 - 1 cup pecans, finely chopped
03 - 2 tbsp fresh thyme leaves or 2 tsp dried thyme
04 - 1/2 cup grated Parmesan cheese
05 - 1 tsp garlic powder
06 - 1/2 tsp kosher salt
07 - 1/4 tsp freshly ground black pepper
→ Binding
08 - 1 large egg
09 - 1 tbsp Dijon mustard
→ For Searing
10 - 2 tbsp olive oil
# How To Make It:
01 - Set the oven temperature to 400°F.
02 - Pat the pork tenderloin dry with paper towels and season lightly with salt and pepper.
03 - In a shallow bowl, mix chopped pecans, thyme, Parmesan, garlic powder, salt, and pepper.
04 - Beat the egg with Dijon mustard in a separate bowl until combined.
05 - Brush the pork evenly with the egg-mustard mixture on all sides.
06 - Press the tenderloin firmly into the pecan mixture, ensuring all sides are coated.
07 - Heat olive oil in a large ovenproof skillet over medium-high heat and sear the pork on all sides until golden, about 2 to 3 minutes per side.
08 - Transfer the skillet to the oven and roast 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.
10 - Slice the tenderloin into medallions and serve warm.
