# 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 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
# How To Make It:
01 - Set the oven to 400°F to prepare for roasting.
02 - Pat the tenderloin dry and season evenly with salt and pepper.
03 - Combine pecans, thyme, Parmesan, garlic powder, salt, and black pepper in a shallow bowl.
04 - In a separate bowl, whisk together the egg and Dijon mustard until smooth.
05 - Brush the pork with the egg-mustard mixture, ensuring full coverage.
06 - Press the tenderloin into the pecan mixture, turning to coat all sides firmly.
07 - Heat olive oil in a large ovenproof skillet over medium-high heat and sear the pork on all sides until golden, approximately 2–3 minutes per side.
08 - Transfer the skillet to the oven and roast the tenderloin for 15 to 18 minutes until the internal temperature reaches 145°F.
09 - Remove from oven, tent loosely with foil, and allow to rest for 5 to 10 minutes.
10 - Cut the rested tenderloin into medallions and serve warm.
