Pat the pork tenderloins dry with paper towels and let them sit at room temperature for 15 minutes.

Season the pork tenderloins with salt and black pepper on all sides.

In an oven-safe skillet, heat the olive oil over medium-high heat and sear the pork for 3-4 minutes on each side until golden brown.

Remove the pork and set aside, then add the chopped shallots to the skillet and sauté for 3-4 minutes until translucent.

Add the minced garlic and cook for 1-2 minutes until fragrant.

Deglaze the skillet with the white wine, scraping up browned bits and reducing by half (3-5 minutes).

Whisk in the Dijon mustard and chicken broth, simmering on low heat for 2-3 minutes until thickened.

Bring the sauce to a gentle simmer for 5 minutes, stirring occasionally.

Stir in the heavy cream and fresh thyme, heating through for another 2-3 minutes.

Adjust seasoning with more salt and pepper if needed.

Return the pork tenderloins to the skillet, spooning sauce over the top, and let simmer for 1-2 minutes.

Transfer the skillet to a preheated oven at 400°F (200°C) and bake for 10-15 minutes until pork reaches 145°F (63°C).

Remove from the oven, tent with foil, and let rest for 5-10 minutes before slicing.

Stir in the unsalted butter into the sauce, and remove any thyme sprigs if used fresh.

Slice the pork and plate it, spooning sauce over top and garnishing with parsley.