# What You'll Need:
→ Pork
01 - 1 pork tenderloin, trimmed (approximately 1.1 lbs)
→ Crust
02 - 1 cup finely chopped pecans
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
# Directions:
01 - Set oven temperature to 400°F.
02 - Pat the pork tenderloin dry with paper towels and lightly season it with salt and pepper evenly.
03 - Combine chopped pecans, thyme, Parmesan, garlic powder, salt, and pepper in a shallow bowl.
04 - Whisk the egg together with Dijon mustard in a separate bowl.
05 - Brush the pork tenderloin thoroughly with the egg-mustard mixture to ensure even coverage.
06 - Press the tenderloin firmly into the pecan-thyme mixture, making sure all sides are coated well.
07 - Heat olive oil in a large oven-safe skillet over medium-high heat and sear the pork on each side for 2 to 3 minutes until golden brown.
08 - Transfer the skillet to the preheated oven and roast the pork for 15 to 18 minutes, or until internal temperature reaches 145°F.
09 - Remove the skillet from oven, tent the tenderloin loosely with foil, and allow it to rest for 5 to 10 minutes before slicing.
10 - Cut the pork tenderloin into medallions and serve warm.
