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Preheat oven to 200°C / 390°F (180°C fan). Place a rack over a tray (for resting the cooked meat).
Sprinkle the tenderloins all over with salt and pepper.
Heat oil in a large oven-proof skillet over medium-high heat. Sear pork all over until golden, around 5 minutes.
Transfer the skillet with the pork in it to the oven. Bake for 12 - 15 minutes or until an instant read thermometer reads 65°C / 149°F.
Remove pork from skillet and transfer to the resting rack for 5 minutes.
Return same skillet to the stove over medium heat. Add cream and both mustards. Mix well, scraping the bottom of the pan.
Once it becomes hot but not simmering, stir in salt, pepper, tarragon and parsley. If the sauce seems too thick, thin with a little water as needed.
Slice pork into 2 - 2.5cm (0.8 - 2") slices. Serve with Creamy Mustard Sauce!