Remove excess fat/outer skin from pork tenderloin, if necessary. Place on paper towels and pat dry. Set aside.
Mix seasonings together in a small bowl, then rub evenly over pork.
Finely chop pecans by hand, or in a food processor. Evenly coat pork with the pecans and place on a baking sheet on cast iron skillet.
Roast for 25 to 30 minutes, until internal temperature reaches 145 degrees.
Remove from oven and allow to rest for 10 minutes before slicing.
Slice pork into 1/2-inch medallions and serve.
Pork tenderloin is the leanest and most tender cut of pork, but it turns tough very quickly if over cooked. Use your thermometer to get an accurate measure for how done it is, not just the time on the clock.
There is no “glue” to hold the chopped pecans on the sides of the pork. Don’t stress out, just get it as well coated as you can.