Season the pork tenderloin generously with salt and black pepper. In a skillet, heat olive oil over medium-high heat. Sear the pork for 2-3 minutes per side until golden-brown.

Transfer the seared pork to a preheated oven at 400°F (200°C). Roast for about 20 minutes until the internal temperature reaches 145°F (63°C).

In the same skillet, add minced garlic and chopped shallot, sauté for 2-3 minutes until fragrant. This enhances the sauce's depth of flavor.

Pour in chicken broth, scraping up any brown bits. Stir in heavy cream and Dijon mustard. Whisk to combine and simmer for 3-5 minutes until slightly thickened.

Once the pork is done, let it rest for 5 minutes before slicing. Plate the pork slices and drizzle with the mustard cream sauce.