Step 1

Preheat oven to 375°F. Pat the pork until very dry. In a small bowl, mix garlic powder, onion powder, smoked paprika, salt, and pepper. Rub the mixture all over the pork.

Step 2

Heat a cast iron skillet over medium-high heat for 4 minutes. Add oil and let it heat until shimmering about 30-60 seconds.

Step 3

Sear the pork, smooth side down, for about 4 minutes until deeply browned. Flip and sear the other side.

Step 4

Combine olive oil with rosemary and thyme, then rub it on top of the seared pork.

Step 5

Pour 1 cup of chicken broth into the pan around the pork (not over it).

Step 6

Transfer the skillet, meat fat side up, to the oven and roast until the internal temperature reaches 140°F, about 25-35 minutes.  Remove pork from the pan, tent with foil, and let it rest for 15 minutes (the temperature will rise to 145°F).

Step 7

Pour the pan drippings into a small bowl and skim off excess fat.

Step 8

In a medium saucepan, melt butter over medium heat. Add onion and salt, cooking until softened, about 5 minutes. Whisk in flour and cook, whisking constantly, for 1-2 minutes until golden brown.

Step 9

Slowly whisk in chicken broth and wine, stirring to prevent lumps. Stir in mustard, heavy cream, black pepper, soy sauce, and reserved pan drippings.

Step 10

Simmer for 3-4 minutes until slightly thickened. Adjust seasoning with more salt and pepper if needed.

Step 11

If the sauce gets too thick, add a splash more broth.

Step 12

Slice the pork and spoon the creamy mustard pan sauce over the top.