Preheat the oven to 375°F. Trim any fat or membrane from the tenderloins and pat them dry. In a small bowl, combine salt and pepper to taste, oregano, rosemary, thyme, onion powder, and cumin.

Sprinkle the spice blend over the tenderloins and massage it in until evenly coated. Set aside.

In another bowl, combine 1 tablespoon of olive oil, dijon mustard, maple syrup, worcestershire sauce, and soy sauce. Whisk to combine and set aside.

In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Sear the tenderloins until golden brown on all sides, about 3-4 minutes per side. Transfer the seared tenderloins to a baking sheet and brush with the prepared glaze.

Roast the tenderloins for 15 minutes, then flip and continue roasting for another 15 minutes, until they reach 145° – 150°F. Remove from the oven and let rest.

In the same skillet, heat the butter over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add lemon juice, heavy cream, and dijon mustard, scraping up any bits from the skillet. Let simmer, then add thyme and season with salt and pepper to taste. Thin with water if necessary.

Slice the tenderloins into 1-2 inch thick slices and serve on a platter with pan sauce spooned over. Garnish with fresh herbs if desired. Serve immediately with side items.