# What You Need:
→ Pork
01 - 1 pork tenderloin (approximately 1 to 1.25 lbs), trimmed
→ Crust
02 - 1 cup finely chopped pecans
03 - 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
04 - 1/2 cup grated Parmesan cheese
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper
→ Binding
08 - 1 large egg
09 - 1 tablespoon Dijon mustard
→ For Searing
10 - 2 tablespoons olive oil
# Steps:
01 - Set the oven temperature to 400°F.
02 - Dry the pork tenderloin thoroughly with paper towels, then season evenly with salt and pepper.
03 - In a shallow bowl, combine chopped pecans, thyme, Parmesan cheese, garlic powder, salt, and pepper.
04 - In another bowl, whisk together the egg and Dijon mustard until smooth.
05 - Brush the pork with the egg-mustard mixture, ensuring all sides are coated evenly.
06 - Press the tenderloin firmly into the pecan-thyme mixture, turning to coat all surfaces comprehensively.
07 - Heat olive oil in a large oven-safe skillet over medium-high heat and sear the tenderloin on all sides until golden, about 2 to 3 minutes per side.
08 - Transfer the skillet to the preheated oven and roast for 15 to 18 minutes until the internal temperature reaches 145°F.
09 - Remove from oven, cover loosely with foil, and allow to rest for 5 to 10 minutes to retain juices.
10 - Slice the pork into medallions and serve warm.
