1) Preheat oven to 400 degrees. Preheat grill pan or oven-proof skillet to medium high heat.

2) Add yogurt cheese, mustard, thyme and black pepper to a small bowl. Mix to combine well.

3) Set out three sheets of wax paper. Spoon the yogurt mixture onto the first and the pecans on the second. Roll each tenderloin medallion in the yogurt, leaving the cut ends clean. Then roll each medallion in the chopped pecans, again leaving the cut ends clean. Set each medallion, end up, on the third sheet of wax paper and set aside.

4) When the water for the rice begins to boil, place the medallions on the grill or skillet, ends down. If using a grill pan, cook for 2 1/2 minutes and then give each medallion a 90-degree turn to cook for 2 1/2 minutes more. Turn the medallions and cook the other end for 5 minutes. If using a skillet, cook each medallion for 4 minutes per side. Place skillet or grill pan in the oven and cook for 6 to 8 minutes, or until just done. The pork should have a slight blush in the center for maximum flavor and tenderness. Serve with saffron rice and cooked asparagus.