Preheat oven to 350 degrees.
Line a baking sheet with aluminum foil.
In a small bowl, combine garlic, basil, oregano, thyme, parsley, and sage. Set aside.
Generously season meat with salt and pepper.
In a large pan, heat oil over medium high heat. Add meat to the pan and cook on all sides until golden brown.
Transfer to baking sheet seared tenderloin to you baking sheet.
Generously coat the tenderloin with herb mix.
Place pats of butter on top of the pork.
Wrap in foil, bake until meat is 145 degrees internally at the widest, thickest part of the tenderloin (about 45 minutes for a 4 lb roast)
While tenderloin is cooking, add butter and garlic to a pan over medium low heat and sauté until garlic is fragrant. Pour in chicken broth, or wait and use the pork drippings once it’s finished cooking.
Stir in cream, mustard powder, 1/4 tsp. salt, and thyme. Bring to a low simmer, reduce heat to low and simmer until thickened, about 8-10 minutes. Remove from heat.
Once tenderloin is at the correct temperature be sure to remove it from the oven and let it rest, wrap with foil, for at least 10 minutes to lock in juices.
Slice against the grain and serve immediately.
