Save to Pinterest 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 dish quickly became a family favorite with its crunchy pecan crust and juicy pork inside.
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.
Save to Pinterest This recipe often brings everyone around the table, sharing stories and laughter over a delicious meal.
Notes
Substitute walnuts for pecans to vary the flavor. 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.
Save to Pinterest This tenderloin is perfect for weeknight dinners or special occasions, delivering flavor with minimal effort.
Recipe FAQs
- → What cut of pork is best for this dish?
A pork tenderloin works best due to its tenderness and uniform shape, which cooks evenly with the pecan-thyme crust.
- → Can I substitute the pecans with other nuts?
Yes, walnuts or almonds can be used as alternatives to pecans, offering a different but delicious crunchy texture.
- → How do I know when the pork is fully cooked?
The internal temperature should reach 145°F (63°C). Using a meat thermometer ensures precise doneness and juiciness.
- → Why is the egg and mustard mixture used?
The egg and Dijon mustard mixture acts as a binding agent, helping the pecan and herb mixture stick securely to the pork.
- → What sides pair well with this dish?
Roasted vegetables, mashed sweet potatoes, or a fresh salad complement the rich flavors of the pork tenderloin crust.
- → Can this dish be prepared gluten-free?
Yes, all ingredients are naturally gluten-free, but verify the mustard and cheese labels if sensitivity is a concern.