1. Season the pork tenderloin generously with garlic powder, and liberal amounts of salt and black pepper.

2. In a large skillet over medium-high heat, add the olive oil and sear the pork tenderloin until golden brown on all sides, which will take about 2-3 minutes per side.

3. Transfer the seared tenderloin to the slow cooker and add the chicken broth.

4. In a bowl, whisk together the Dijon mustard and butter until well combined. Pour this mixture over the tenderloin in the slow cooker.

5. Cover and set your slow cooker on low for 3-4 hours, or until the internal temperature of the pork reaches at least 145 degrees Fahrenheit.

6. Once cooked, remove the tenderloin and let it rest.

7. Pour the remaining liquid from the slow cooker into a small saucepan. Whisk together the heavy cream and flour, then stir the mixture into the saucepan. Bring to a simmer and let it thicken for a few minutes. Stir in the fresh thyme leaves.

8. Slice the rested pork tenderloin, drizzle with the creamy Dijon sauce, and garnish with fresh parsley if desired. Serve immediately.

– To add a depth of earthiness to the dish, consider including a medley of wild mushrooms to the slow cooker alongside the pork.
– For those who appreciate a little vivaciousness, a splash of white wine can be added to the Dijon mustard and butter mixture for a more complex flavor profile.
– It’s imperative to let the pork tenderloin rest before slicing, as this ensures the meat retains its juices and tenderness.
– To cater to dietary restrictions, substitute the heavy cream with coconut cream or a non-dairy alternative, and use a gluten-free flour to thicken the sauce. Adjust the seasoning accordingly to balance the flavors.