Preheat the oven to 375°F. Trim any tendrils of fat or leftover membrane off the tenderloins. Pat the tenderloins dry with a paper towel.

In a small bowl, combine the salt/pepper- to taste, oregano, rosemary, thyme, onion powder, and cumin. Stir the spices together to fully combine. Sprinkle the spice blend over the tenderloins and massage into the tenderloins until evenly coated. Set aside.

In another bowl, combine 1 tablespoon of olive oil, dijon mustard, maple syrup, worcestershire, and soy sauce. Whisk the mixture together to combine and set aside.

In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Sear the tenderloins until golden brown on all sides, about 3-4 minutes per side. Place the seared tenderloins onto a baking sheet. Brush the prepared glaze mixture over the tenderloins.

Roast the tenderloins for 15 minutes, then flip them over. Continue roasting for another 15 minutes on the other side until the tenderloins reach 145° – 150°F.

In the same skillet used for searing, heat the butter over medium heat. Once melted, add garlic and sauté until fragrant, about 1 minute. Add lemon juice, heavy cream, and dijon mustard. Scrape up any bits along the bottom of the skillet. Let the sauce come up to a gentle simmer, then add the thyme and season with salt/pepper- to taste. Continue cooking for another 1-2 minutes until well incorporated. If sauce is too thick, thin out with water as needed.

Slice the tenderloins into 1-2-inch thick slices and place them on a large platter. Spoon the pan sauce over the slices. Garnish with fresh herbs if desired. Serve immediately.