Pork Tenderloin w/Cream Sauce

I brined two tenderloins for about 36 hours in a mixture of kosher salt and brown sugar.  Placed the two together, wrapped bacon around them and tied them together.  Cooked indirect at 350F until about 140F and then went direct to get a little color and crisp on the outside.
Pork Was sliced, plated and then covered with a Dijon Cream sauce.  Recipe below, sauce is great on any grilled meats, flank steak, London Broil, sirloin, etc.

Dijon Cream Sauce

In a skillet over medium heat add…and with continual whisking until sauce comes together, add additional cream or a bit of water if sauce becomes too thick

4 tbl butter

2 cloves of garlic grated

2 tbl fresh lemon juice

1 cup heavy cream 

2 tbl whole grain Dijon mustard 

1 tsp dried thyme

Kosher salt and fresh ground black pepper to taste