1. 1.Mix together maple syrup, garlic, 1 teaspoon olive oil, pepper, and 1 teaspoon mustard in a container  large enough to fit the pork (a tupperware container or Zip lock bag will work).
   

2. 2.Add pork and make sure it’s evenly covered with the marinade.
   

3. 3.Refrigerate for 45 minutes or up to 24 hours.
   

4. 4.Preheat oven to 400°.
   

5. 5.Remove pork from refrigerator and scrape off garlic.  Place on a plate and season all over with salt.
   

6. 6. Heat remaining teaspoon olive oil over medium high heat in frying pan; this should take a minute or two.
   

7. 7.When the oil is hot reduce heat to medium and add the pork.  Let cook untouched for a couple of minutes, until the pork is browned.  Repeat until all sides of the pork are nicely browned and crusty.
   

8. 8.Place pan (and pork) in oven and cook for 15-20 minutes, until the internal temperature of the pork is 155°.  It may take up to 30 minutes for the pork to reach this temperature,   depending on your oven’s temperature accuracy
   

9. 9.Remove pan from oven and move pork to a plate.  Cover with foil and let rest while you prepare the sauce.
   

10. 10.Add 2 Tablespoons water to the frying pan, over medium heat.  Scrape up all the brown bits and cook until water is reduced by about half.
    

11. 11.Add heavy cream, remaining teaspoon dijon mustard and stir to combine.  Remove from heat.
    

12. 12.Taste for seasoning.  Add more salt and/or pepper if you think it needs it.
    

13. 13.Cut tenderloin into ½ inch slices, plate them, and spoon a little sauce over the meat.
    

       serves 4, with leftovers.