Cut the tenderloins in half long ways to make 4 pieces. This makes them easier to sear later. Mix the salt/pepper and spices together and rub into the meat. Place in a sous vide bag and seal.
Heat your sous vide machine to 150 and cook the pork for 1-4 hours.
Remove from the heat and dry with paper towels.
Heat a cast iron skillet over high heat with 2 tbsp oil until smoking hot.
Add 2 of the tenderloins and sear without moving until well browned on one side. Rotate and brown on all sides. Repeat with the other pieces. Set aside. After the pork has rested, slice into 1/2 inch slices.
For the sauce:
In the same pan, add the broth or water and both mustards, scraping up any browned bits in the pan. Add the cream and herbs. Let simmer slightly and taste to adjust the seasoning.