Pin it 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.
I love preparing this pork tenderloin because it brings a gourmet feel to a simple weeknight dinner and impresses every guest.
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°F (200°C).
- Season Pork:
- Pat the pork tenderloin dry with paper towels. Season all over with a pinch of salt and pepper.
- Prepare Crust:
- In a shallow bowl, combine chopped pecans, thyme, Parmesan, garlic powder, salt, and pepper.
- Mix Binding:
- In a separate bowl, beat the egg with Dijon mustard.
- Coat Pork:
- Brush the pork tenderloin with the egg-mustard mixture, coating all sides evenly.
- Apply Crust:
- 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 2–3 minutes per side.
- Roast:
- Transfer the skillet to the oven and roast for 15–18 minutes, or until the internal temperature reaches 145°F (63°C).
- Rest:
- Remove from oven, tent loosely with foil, and let rest 5–10 minutes before slicing.
- Serve:
- Slice into medallions and serve warm.
Pin it My family enjoys gathering around the table to share this flavorful dish, making every meal special.
Notes
For a hint of sweetness, add 1 tsp honey to the egg-mustard mixture. Pairs well with a light Pinot Noir or a crisp apple cider.
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.
Pin it This pork tenderloin recipe balances texture and flavor perfectly, making it ideal for both casual dinners and special occasions.
Recipe FAQ
- → What is the best way to get a crispy crust on pork tenderloin?
Ensure the pork is well coated with the pecan and thyme mixture, then sear it in hot olive oil until golden before roasting. This locks in flavor and creates a crisp exterior.
- → Can I substitute other nuts for pecans?
Yes, walnuts work well as a substitute, providing a similar crunch and flavor profile in the crust.
- → How do I know when the pork tenderloin is fully cooked?
Use a meat thermometer and remove the pork from the oven when the internal temperature reaches 145°F (63°C) for perfect doneness.
- → What's the purpose of the egg and mustard mixture?
The egg and Dijon mustard act as a binder, helping the pecan and thyme crust stick evenly to the pork surface.
- → How should the pork be rested after roasting?
Remove from the oven and tent loosely with foil for 5-10 minutes. This allows the juices to redistribute, resulting in a juicier texture.