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 has become a family favorite thanks to its perfect balance of savory herbs and crunchy pecan crust.
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
- Preheat Oven:
- Preheat the oven to 400℉ (200℃)
- Season Tenderloin:
- Pat the pork tenderloin dry with paper towels. Season all over with a pinch of salt and pepper.
- Prepare Crust Mixture:
- Combine chopped pecans, thyme, Parmesan, garlic powder, salt, and pepper in a shallow bowl.
- Prepare Binding Mixture:
- Beat the egg with Dijon mustard in a separate bowl.
- Coat Tenderloin:
- Brush the pork tenderloin with the egg-mustard mixture, coating all sides evenly. Press the tenderloin firmly into the pecan-thyme mixture, turning to coat all sides.
- Sear Pork:
- Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the pork on all sides until golden, about 2 to 3 minutes per side.
- Roast:
- Transfer the skillet to the oven and roast for 15 to 18 minutes, or until the internal temperature reaches 145℉ (63℃).
- Rest and Slice:
- Remove from oven, tent loosely with foil, and let rest 5 to 10 minutes before slicing. Slice into medallions and serve warm.
Save Preparing this pork tenderloin brought back fond memories of family dinners spent sharing homemade meals and laughter.
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.
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.
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This thyme and pecan crusted pork tenderloin is a guaranteed crowd-pleaser perfect for any occasion.
Recipe FAQs
- → What is the best way to ensure the crust sticks to the pork?
Brush the pork with an egg and Dijon mustard mixture before pressing it into the pecan-thyme blend. This helps the crust adhere firmly during searing and roasting.
- → Can I substitute pecans with other nuts?
Yes, walnuts make a great alternative if pecans are unavailable. They offer a similar texture and nutty flavor.
- → How do I know when the pork is properly cooked?
Use a meat thermometer to check for an internal temperature of 145°F (63°C). This ensures the pork is juicy and safe to eat.
- → What sides complement this pork tenderloin?
Roasted vegetables, mashed sweet potatoes, or a crisp apple cider pair wonderfully with the savory and nutty flavors of the dish.
- → Can I prepare the crust mixture ahead of time?
Yes, the pecan, thyme, and Parmesan mixture can be prepared in advance and stored in the refrigerator for convenience.