1. Start by patting the pork tenderloin dry with paper towels, then generously season both sides with salt and black pepper.

2. In a large skillet, heat olive oil over medium-high heat until shimmering. Carefully place the seasoned pork in the hot skillet and sear for 3-4 minutes on each side, or until a beautiful golden-brown crust forms. Once seared, remove the pork from the skillet and set it aside to rest.

3. In the same skillet, add the minced garlic and chopped onion (if using). Sauté for 1-2 minutes, stirring frequently, until the onion becomes translucent and the garlic is fragrant.

4. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Allow the mixture to simmer for 2-3 minutes.

5. Stir in heavy cream, along with Dijon mustard (if using) and fresh thyme. Let the sauce simmer for about 4-5 minutes, stirring occasionally, until it thickens slightly.

6. Gently place the seared pork tenderloin back into the skillet, turning it to ensure it’s fully coated in the creamy sauce. Allow the pork and sauce to heat through for an additional 2-3 minutes. Taste the sauce and adjust the seasoning with more salt and pepper as needed.

7. To serve, garnish the Creamy Pork Tenderloin with fresh chopped parsley.