Tender pork encrusted with pecans, thyme, and Parmesan, seared then oven-roasted for rich flavor.
# What to Use:
→ Pork
01 - 1 pork tenderloin (about 1 to 1.25 lbs), trimmed
→ 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
# How to Prepare:
01 - Set oven temperature to 400°F.
02 - Pat the pork dry with paper towels, then 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 tenderloin evenly with the egg-mustard mixture, then press firmly into the pecan mixture to cover all sides.
06 - Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the tenderloin on all sides until golden, approximately 2 to 3 minutes per side.
07 - Transfer the skillet to the oven and roast for 15 to 18 minutes, or until the internal temperature reaches 145°F.
08 - Remove from oven, cover loosely with foil, and rest for 5 to 10 minutes before slicing.
09 - Slice into medallions and serve warm.
