Tender pork loin encrusted with thyme, pecans, and Parmesan, seared and oven-roasted to perfection.
# 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 - Preheat the oven to 400°F.
02 - Pat the pork tenderloin dry with paper towels and season evenly with salt and pepper.
03 - Combine chopped pecans, thyme, Parmesan cheese, garlic powder, salt, and pepper in a shallow bowl.
04 - Beat the egg with Dijon mustard in a separate bowl until well combined.
05 - Brush the pork tenderloin evenly with the egg-mustard mixture, ensuring all sides are covered.
06 - Press the tenderloin firmly into the pecan mixture, turning to coat all sides thoroughly.
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 pork for 15 to 18 minutes, or until the internal temperature reaches 145°F.
09 - Remove from oven, tent loosely with foil, and allow to rest for 5 to 10 minutes before slicing.
10 - Slice the pork into medallions and serve warm.
