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Preheat the oven to 400F (200C). Prepare the pork tenderloin by removing any silver skin and visible fat. Pat dry with a paper towel.
Season the pork tenderloin all over with salt and pepper.
Heat the olive oil in a large cast iron skillet over medium-high heat. Add the pork tenderloins and sear until browned on all sides, about 2 minutes per side.
Transfer the cast iron skillet to the oven and roast the pork tenderloin until the thickest part reaches an internal temperature of 145F (63C). This can take about 15-25 minutes. Transfer the pork tenderloin to a cutting board to rest while you make the sauce.
Return the same skillet to the stove over medium heat. Add the heavy cream and both mustards. Stir together, scraping any browned bits up from the bottom of the skillet. Simmer gently for a few minutes until combined and slightly thickened. (Tip: pour in any resting juices from the pork for added flavor). Reduce heat to low, stir through the fresh herbs and season to taste with salt and pepper. The sauce will continue to thicken as it cools down. Whisk in a bit of water if the sauce seems too thick.
Slice up the pork tenderloin and serve with the creamy mustard sauce drizzled over top.