– 2 pounds pork tenderloin
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– Salt and freshly ground black pepper, to taste
– 1 cup chicken broth
– 3 tablespoons Dijon mustard
– 1 tablespoon unsalted butter
– 1/4 cup heavy cream
– 1 tablespoon all-purpose flour
– 2 teaspoons fresh thyme leaves
– Optional: Fresh parsley for garnishing