Preparation

• Position a rack in the center of the oven, and heat the oven to 400°F. Place a flat rack in a roasting pan.
• In a small bowl, combine the granulated garlic, onion, poppyseeds, sesame seeds, and sea salt. Spread the mustard over the tenderloins. Sprinkle half of the seasoning mix on a large sheet of wax paper, and roll one tenderloin in it, pressing to cover completely, then transfer to the roasting rack. Repeat with the remaining tenderloin and seasoning.
• Roast until the pork reaches an internal temperature of 135°F, 20 to 25 minutes. Remove from the oven, and heat the broiler on medium. Broil, rotating the pan, until the tenderloins are browned in spots, 2 to 3 minutes. Transfer to a cutting board, and tent with foil.
• Meanwhile, melt the butter in a medium skillet over medium heat. Add the chopped garlic and shallots, and cook, stirring
  occasionally, until the butter has browned, 2 to 3 minutes. Whisk in the stock, wine, and vinegar, bring to a boil, and cook until reduced to about 2 cups, 8 to 10 minutes. Whisk in the cream, 1/2 tsp. salt, and 1/2 tsp. pepper, and simmer until thickened.
• Stir the parsley into the sauce, slice the pork, and serve.