1 Tbsp chopped fresh thyme
1 tsp caraway seeds
½ tsp salt, plus extra for seasoning
¼ tsp ground white pepper, plus extra for seasoning
3 Tbsp olive oil
2 pork tenderloins, trimmed of fat and silverskin
1 Tbsp butter
2 cup sliced onion
¼ cup white wine
3 Tbsp maple syrup
1 cup whipping cream
1. Preheat the oven to 375 F. Stir the thyme, caraway seeds, salt, pepper and 1 Tbsp of olive oil to combine and rub this over the pork tenderloins.
2. Place pork into a baking dish and roast, uncovered until cooked to an internal temperature of 165 F (for medium well), about 20 minutes. Remove the pork from the pan to rest for 10 minutes before slicing.
3. While the pork is cooking, prepare the sauce. Heat the remaining 2 Tbsp of olive oil and butter in a large sauté pan over medium heat. Add the onions and cook, stirring often, until lightly caramelized, about 20 minutes. Add the wine and maple syrup and simmer until reduced by half (it will turn into a glaze). Add the cream and return this to a simmer and season to taste.
4. To serve, slice pork tenderloin and fan out onto 4 plates. Spoon the sauce over and serve.