Step 1: Prepare the Pork Tenderloin

• Preheat your oven to 400°F (200°C).
• Trim any excess fat from the pork tenderloin. Pat it dry with paper towels, and season generously with salt and pepper on all sides.

Step 2: Sear the Pork

• Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat until shimmering.
• Place the pork tenderloin in the skillet carefully. Sear for about 4 minutes on each side until a golden crust forms.
• Transfer the skillet to the preheated oven and roast for 15–20 minutes, or until the internal temperature reaches 145°F (63°C).

Step 3: Make the Dijon Cream Sauce

• While the pork is roasting, prepare the sauce. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat (optional if skillet has rendered fat).
• Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
• Stir in the Dijon mustard, mixing well with the garlic. Gradually add the heavy cream while stirring continuously to prevent curdling.
• Simmer the sauce for 5–7 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
• Season the sauce with salt and pepper to taste.

Step 4: Rest and Slice the Pork

• Remove the pork from the oven and transfer it to a cutting board. Let it rest for 5–10 minutes to allow the juices to redistribute.
• Slice the pork tenderloin into 1/2-inch-thick medallions, cutting against the grain for maximum tenderness.

Step 5: Serve

• Arrange the pork slices on serving plates. Drizzle each portion generously with the Dijon cream sauce.
• Garnish with fresh parsley or chives for an elegant touch.