Cooking Instructions:

1. Start by making the caramelized onions. Either by hand or using a food processor, thinly slice the onions into half circles.
2. In a large dutch oven (or another thick-walled pot) heat 2 Tbsp of olive oil on medium heat and add the sliced onions.
3. Add the leaves from thyme and rosemary and mix well. Cook, stirring every 5-10 minutes for about 30 minutes. After half an hour the amount of onions should reduce significantly and the onion will become lightly brown. 
4. Continue cooking, stirring often to ensure the onions don't start burning at the bottom. The mixture will turn a dark caramel colour and reduce to about 1 cup of jammy, sweet caramelized onion. This process should take about another 30 minutes or so. You may need to reduce the heat to low and increase it a few times. 
5. While the onions are caramelizing (next step) preheat the oven to 400 F and make the cheesy-mayo mixture. In a medium bowl, combine the mayo with grated cheddar, dry parsley, paprika, garlic powder and onion powder. Mix well and add salt and pepper to taste. 
6. Slice the pork into 8 pieces about 1- to 1.5-inches thick and place onto a large baking sheet.
7. Spread the caramelized onion evenly over each piece of pork and then top the onion with the mayo-cheese mixture.
8. Bake for 35-40 minutes or until the internal temperature of the pork reaches 160 F.