# What You Need:
→ Pork
01 - 1 pork tenderloin, trimmed (approximately 1 to 1.25 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
# How To Make It:
01 - Preheat oven to 400°F. Pat tenderloin dry and season lightly with salt and pepper.
02 - Combine chopped pecans, thyme, Parmesan, garlic powder, salt, and pepper in a shallow bowl.
03 - Beat egg with Dijon mustard in a separate bowl until smooth.
04 - Brush tenderloin evenly with egg-mustard mixture, then press into pecan mixture to coat all sides firmly.
05 - Heat olive oil in large ovenproof skillet over medium-high heat. Sear tenderloin 2 to 3 minutes per side until golden brown.
06 - Transfer skillet to oven and roast 15 to 18 minutes until internal temperature registers 145°F.
07 - Remove from oven, tent loosely with foil, and let rest 5 to 10 minutes. Slice into medallions and serve warm.
