Follow these steps to create a meal that’s sure to become a family favorite:

1. Preheat your oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels, then season generously with salt and pepper.
2. In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the pork and sear until browned on all sides, about 5 minutes.
3. Transfer the skillet to the oven and roast the pork for about 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
4. While the pork is roasting, prepare the Dijon cream sauce. In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
5. Stir in the chicken broth and bring to a simmer. Allow it to reduce slightly, about 2-3 minutes.
6. Lower the heat and whisk in the heavy cream, Dijon mustard, whole grain mustard, and fresh thyme. Simmer gently until the sauce thickens, approximately 5 minutes.
7. Once the pork is done, remove it from the oven and let it rest for 5 minutes before slicing.
8. Serve the sliced pork with the warm Dijon cream sauce drizzled over the top.

Remember, cooking is an art, not a science. Trust your instincts and adjust the seasoning to your taste — that’s something I’ve carried with me from my childhood cooking days with my grandmother.