Lay the tenderloins parallel to each other with the thin end of one next to the thick end of the other (so that you end up with a roast that is even thick from end to end).
Sprinkle the tenderloins all over with the thyme, salt, and pepper.
Heat a heavy oven-proof skillet over medium-high heat and add the olive oil.
Place the tenderloins in the pan and brown on all sides for about 3 to 5 minutes.
Put the pan into the oven and roast. After 15 minutes, begin checking the internal temperature with an instant-read thermometer, checking every five minutes, until the pork registers 140° to 145°F. When done, remove the tenderloins from the skillet to a platter, cover loosely with foil, and set aside to rest for 10 minutes.
Remove the twine from the roast, cut the tenderloins into 1-inch-thick slices, and serve.
