Preheat the oven to 375°F. Trim any fat or leftover membrane off the tenderloins and pat them dry with a paper towel. Combine salt, pepper, oregano, rosemary, thyme, onion powder, and cumin in a small bowl. Massage the spice blend into the tenderloins until evenly coated.

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

Heat the remaining 2 tablespoons of olive oil in a large skillet 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 glaze mixture.

Roast the tenderloins for 15 minutes; flip and roast for another 15 minutes or until they reach an internal temperature of 145°F – 150°F. Remove from the oven and let rest.

In the same skillet, heat the butter over medium heat. Once melted, add the garlic and sauté for 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. Thin with water if necessary.

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