Pork Tenderloin with Maple Onion Cream

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Recipe summary

When plated, this dish looks like it came out of a restaurant kitchen. The slices of pork tenderloin fanned out on the plated are gently blanketed with a subtle cream sauce. What a treat!

From “In the Kitchen with Anna”, Whitecap Books, 2008

Photo by Michael Olson

Preparation time:
Cooking time:
Yield: 4

Ingredients

1 tablespoon chopped fresh thyme
1 teaspoon caraway seeds
1/2 teaspoon salt, plus extra for seasoning
1/4 teaspoon ground white pepper, plus extra for seasoning
3 tablespoons olive oil
2 pork tenderloins, trimmed of fat and silverskin
1 tablespoon butter
2 cups sliced onion
1/4 cup white wine
3 tablespoons maple syrup
1 cup whipping cream

Directions

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.
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.
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.
To serve, slice pork tenderloin and fan out onto 4 plates. Spoon the sauce over and serve.