# What You'll Need:
→ Pork
01 - 1 pork tenderloin, trimmed, approximately 1.25 lbs
→ Crust
02 - 1 cup pecans, finely chopped
03 - 2 tbsp fresh thyme leaves
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 oven to 400°F to prepare for roasting.
02 - Pat pork tenderloin dry, season evenly with salt and pepper.
03 - Combine chopped pecans, thyme, Parmesan, garlic powder, salt, and pepper in a shallow bowl.
04 - Beat egg with Dijon mustard in a separate bowl until combined.
05 - Brush pork tenderloin with egg-mustard mixture, ensuring all sides are covered.
06 - Press pork firmly into pecan mixture, turning to cover all sides with crust.
07 - Heat olive oil in ovenproof skillet over medium-high heat; sear pork on all sides until golden, about 2 to 3 minutes per side.
08 - Place skillet in oven and roast for 15 to 18 minutes until internal temperature reaches 145°F.
09 - Remove skillet from oven, tent tenderloin loosely with foil, and rest for 5 to 10 minutes.
10 - Slice tenderloin into medallions and serve warm immediately.
