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Preheat oven to 200C/390F. Generously season the pork tenderloins all over with salt & pepper.
Heat a drizzle of oil in a large oven-safe pan over high heat. Sear the pork tenderloins until lightly golden all over (around 5mins total).
Transfer pan to the oven and roast the pork for 12-14mins, or until the thickest part reaches 145F/63C*. This will leave the pork with a blush of pink. Remove tenderloins and place on a large plate to one side to rest. Place pan back over medium heat.
Add garlic and rosemary to the pan and fry for a minute or so (careful the garlic doesn't burn). Add in the stock and use your wooden spoon to scrape off any flavour in the base of the skillet. Once the stock reduces by around half, pour in cream, then stir in dijon and simmer until the sauce starts to thicken.
Once the pork has been resting for 5mins, pour in any resting juices into the sauce, then simmer for another minute or so until it re-thickens. Check for seasoning and adjust if needed. Slice pork (I like around ¾" portions) then drizzle over sauce and enjoy!