# What You'll Need:
→ Pork
01 - 1 pork tenderloin, trimmed (approx. 1.1 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
# Directions:
01 - Set the oven to 400°F.
02 - Pat dry the pork tenderloin with paper towels and season lightly with salt and pepper all around.
03 - Combine pecans, thyme, Parmesan, garlic powder, kosher salt, and black pepper in a shallow bowl.
04 - In a separate bowl, whisk the egg with Dijon mustard until smooth.
05 - Brush the pork evenly with the egg-mustard mixture, then press firmly into the pecan mixture, ensuring all sides are coated.
06 - Heat olive oil in a large ovenproof skillet over medium-high heat and sear the pork on all sides until golden, about 2 to 3 minutes per side.
07 - Transfer the skillet to the oven and roast the pork for 15 to 18 minutes, or until the internal temperature reads 145°F.
08 - Remove from oven, loosely tent with foil, and let rest for 5 to 10 minutes before slicing into medallions and serving warm.
