Season the pork tenderloin with garlic powder, salt, pepper, rosemary, and sage.

In a large skillet, heat olive oil over medium-high heat. Sear the pork tenderloin on all sides until golden brown.

Transfer the seared pork to a slow cooker and pour in the chicken broth.

In a small bowl, mix together Dijon mustard, butter, and white wine. Pour this mixture over the pork in the slow cooker.

Cover and cook on low for 6-8 hours, or until the pork is tender.

Once cooked, remove the pork from the slow cooker and let it rest for a few minutes.

Pour the cooking liquid into a saucepan and bring to a simmer over medium heat.

Whisk in the heavy cream and flour until the sauce thickens.

Stir in the fresh thyme and parsley for added flavor.

Slice the pork tenderloin and drizzle with the creamy Dijon and herb sauce before serving.

For a different flavor profile, try using different herbs such as thyme and oregano. If you prefer a bit of sweetness, add a tablespoon of honey to the Dijon mixture. For a spicier kick, include a pinch of red pepper flakes. If you have picky eaters, you can serve the sauce on the side so everyone can add as much or as little as they like.