Garlic Herb Pork Tenderloin with Creamy Mustard Sauce

1. Preheat oven to 375°F (190°C).

2. In a small bowl, combine garlic, rosemary, salt, and pepper.

3. Pat pork tenderloin dry and rub evenly with the garlic herb mixture.

4. Heat olive oil in an oven-safe skillet over medium-high heat.

5. Sear pork on all sides until browned, about 2–3 minutes per side.

6. Transfer skillet to oven and roast for 18–20 minutes, or until internal temperature reaches 145°F (63°C).

7. While pork cooks, combine Dijon mustard, heavy cream, lemon juice, salt, and pepper in a small saucepan. Heat gently over low, stirring until smooth and warmed through.

8. Let pork rest 5 minutes before slicing into medallions.

9. Serve sliced pork with mustard sauce drizzled over the top and garnish with parsley if desired.