Pork Tenderloin with Maple Onion Cream

Looking for an easy yet impressive recipe for your next dinner party? Look no further! This recipe is always a hit. Its very rich, so definitely not something to eat all the time - break it out for special occasions! This pork tenderloin recipe is from one of my cookbooks by Anna Olson - In the Kitchen with Anna. Anna has a note regarding the technique for this recipe which I thought I would share with you:

"Dry rubs are a great way to add flavor to many cuts of meat at the last
minute. The spices toast and cook right into the meat, regardless of whether it
is prepared in a pan, on the grill or in the oven."

This recipe definitely imparts a lot of flavour with simple ingredients. Another key to successfully executing this recipe is making sure you are patient enough to carmelize your onions. Don't underestimate the time required for carmelizing onions because this develops the flavour base for your sauce and you don't want a harsh onion taste in the sauce - it needs to be the delicate, slightly sweet flavour of lightly carmelized onions. Do cook the onions for the full 20 minutes as stated in the recipe - its just the right amount of sweet.

Pork Tenderloin with Maple Onion Cream

Recipe from In the Kitchen with Anna by Anna Olson, p. 113

Ingredients:

• 1 tbsp chopped fresh thyme
• 1 tsp whole caraway seeds
• 1/2 tsp fine salt, plus extra for seasoning
• 1/4 tsp pepper, plus extra for seasoning
• 3 tbsp olive oil, divided
• 2 pork tenderloins, about 1 lb each
• 1 tbsp butter
• 2 cups sliced onion
• 1/4 cup white wine
• 3 tbsp maple syrup
• 1 cup whipping cream

Method:

1. Preheat the oven to 375F. In a small bowl stir the thyme, caraway seeds, salt, pepper and 1 tbsp olive oil to combine. Rub the spice mix all over the pork tenderloins. Place pork in an ungreased shallow baking dish and roast uncovered until it reaches an internal temperature of 165F (medium well). Remove pork from baking dish to rest for 10 minutes before slicing.
2. While pork is roasting, prepare the sauce. Heat butter and remaining 2 tbsp of olive oil in a large saute pan over medium heat. Add the onions and cook, stirring often, until lightly carmelized, 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 to a simmer and season to taste.
3. To serve, slice the pork tenderloin into 1/2 inch slices and spoon sauce over top. Enjoy!