Preheat your oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels.

In a hot, oven-safe skillet, add a splash of oil and sear the pork for 3-4 minutes on each side until golden brown.

Remove the pork and keep the skillet on medium heat. Add minced garlic and stir for about 30 seconds.

Pour in the heavy cream, then whisk in Dijon mustard and chicken broth. Scrape up any brown bits.

Return the pork to the skillet, spooning the sauce over. Transfer to the oven and roast for 15-20 minutes until the internal temperature reaches 145°F (63°C).

Remove from oven, let rest for about 5 minutes, then slice and serve drizzled with sauce.