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

2. In a large skillet, heat 2 tablespoon of olive oil over medium-high heat until shimmering. Carefully place the seasoned pork in the skillet and sear for 3-4 minutes on each side until browned. Once cooked, remove the pork from the skillet and set it aside to rest.

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

4. Pour in 1 cup of chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Let the mixture simmer for 2-3 minutes to concentrate the flavors.

5. Stir in 1 cup of heavy cream, along with the Dijon mustard and fresh thyme. Allow the sauce to simmer for about 4-5 minutes, stirring occasionally, until it thickens slightly.

6. Place the seared pork tenderloin back into the skillet, turning it gently to coat it in the creamy sauce. Heat everything together for an additional 2-3 minutes until the pork is warmed through.

7. Taste the sauce and adjust the seasoning with more salt and pepper if needed. Garnish the Creamy Pork Tenderloin with fresh chopped parsley before serving over mashed potatoes, rice, or pasta.