Pork Tenderloin With Creamy Shallot-Mustard Pan Sauce

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2 pork tenderloins, about 1 1/4-1 1/2 pounds total

Kosher salt

Freshly ground black pepper to taste

Olive oil as needed

1 large shallot, minced, about 2 tablespoons

1/2 teaspoon minced fresh thyme (optional)

2 teaspoons Amontillado sherry or Marsala, to taste

1/2 cup double-strength chicken broth (see Note)

2 teaspoons spicy brown mustard (Gulden's preferred)

1 tablespoon unsalted butter (optional)

1/4 cup heavy cream

Lemon juice, to taste

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