Several hours or a day ahead, crust the pork loin.

In a small bowl, combine the dijon mustard and honey. Coat the pork loin(s) on all sides with the honey mustard mix.

Put the pecans and rosemary in a food processor and pulse a few times until roughly chopped. Add remaining ingredients for the crust and chop until small uniform crumbs form. Pour on to a large plate or tray.

Press crust mixture onto all sides of pork loin(s). Cover with plastic wrap and store in the fridge for several hours or overnight.

When ready to cook, preheat oven to 350 degrees. Place pork loin(s) on a greased baking sheet covered with aluminum foil for easy clean up or parchment paper. Drizzle a little olive oil on top of the pork loin(s). Insert an oven thermometer if you have one.

Bake for 25-35 minutes or until it reaches your desired cook temp. Cook time will vary depending on the thickness of your pork loin(s). Remove and let rest for 10 minutes before cutting. I like my pork loin cooked to 160 degrees, knowing that it will still warm some after I take it out. This gives me a medium rare cook and it will be slightly pink when cut. Adjust by 5 degree increments to increase or decrease the cook level for your own preferences. I know there is quite a bit of discussion as to how cooked it is safe to eat meat, especially pork, so by all means- cook it as much as you feel is best for you!