Preheat oven to 400°F.

To a medium bowl add thyme, almonds, Panko bread crumbs, cumin and garlic. Mix well.

Sprinkle mixture out onto a cookie sheet, creating a thick even layer.

Place pork tenderloin on a work surface and trim off any silver skin. Pat dry with paper towels.

Firmly press pork tenderloin into mixture, rolling to coat evenly.

Place a large oven-proof skillet over medium-high heat.

Add olive oil and butter.

When butter has melted and is hot, place pork tenderloin in skillet. Cook, turning, until browned on all sides, about 8 minutes.

Move skillet to preheated oven. Roast tenderloin until slightly pink in the center, about 15 minutes (The pork should be at least 145°F. as measured on an instant-read thermometer inserted into the thickest park of the tenderloin). Remove from the oven and place on a serving platter.

Let rest for 10 minutes.

Cut and serve hot.