Step 1

Trim the stems from your herbs.

Step 2

Combine your dry spices in a small bowl, incorporate with a fork.

Step 3

Remove Silverskin from your tenderloin.

Step 4

Slice tenderloin in half.

Step 5

Apply dry rub to both halves of tenderloin.

Step 6

Let dry rub sit for a minimum of 30 minutes.

Step 7

Add light olive oil, or vegetable oil, to a nonstick pan (not Teflon) and set on medium-high heat. Once the oil begins lightly smoking, add your meat to the pan. Sear all over.

Step 8

Place tenderloin into a preheated 400°F oven to finish cooking, until internal temps. reach 140-145°F.

Step 9

Let meat rest for at least 10 minutes.

Step 10

Add 3/4 cup of Heavy Cream to a cold medium-sized sauce pan, place on medium heat.

Step 11

Add one small finely chopped, or pressed, garlic clove and bring the cream to a gentle simmer.

Step 12

Add chopped herbs, continue to simmer and stir frequently until the sauce is thick enough to coat a spoon.

Step 13

Remove pan from heat, add 1/2 tbsp of butter. Stir until incorporated.

Step 14

Add salt and pepper to taste.

Step 15

Prepare a side dish with the pan used to sear the tenderloin.

Step 16

Slice the tenderloin into 1/2 inch thick medallions.

Step 17

Arrange meal onto a plate, spoon cream sauce onto pork.

Step 18

Serve and enjoy!