This recipe features a succulent pork tenderloin that is seasoned with garlic, thyme, and rosemary, then seared in a pan until it is golden brown. The tenderloin is then roasted in the oven until it is perfectly cooked and juicy. The mustard cream sauce is made by whisking together Dijon mustard, heavy cream, and chicken broth until it is smooth and creamy. The sauce is then poured over the pork tenderloin just before serving, adding a rich and tangy flavor that perfectly complements the savory pork.
