Preheat oven to 400 degrees.

Mix together the spice rub and set aside.

Pat the pork loin(s) dry and cut off any excess fat pieces. Then rub all sides with the dry spice rub. Set aside.

In a separate bowl, whisk together the Dijon mustard, brown sugar, balsamic vinegar, and coconut aminos. Set aside.

Heat a pan over medium and add the avocado oil. When shimmering, add the pork loin and sear 3 minutes per wide side. Sear 1 minute per thinner sides if they have not completely browned. Then remove from pan.

Turn heat to low. Add the diced red onion to the pan and cook for 4 minutes until soft. Scrap any larger bits of brown or char as you go.

Add the beef broth and deglaze the pan, scraping the remaining brown bits. Cook for 3 minutes and then add the heavy cream

, whisk well.

Pour in the Dijon mix and whisk well. Simmer together for 2 minutes.

Add the pork back into the pan. Spoon some of the sauce over the pork. Cover and then cook in the oven for 25 minutes or until the internal temperature reaches 145 degrees. Check with a meat thermometer.

Remove the pork from the pan and let it rest for 5 - 10 minutes.

Meanwhile, add 1/2 tbsp of cornstarch to the pan over low heat and whisk in gently.

Cut the pork, drizzle on about 1/3 of the sauce, and add on the fresh herbs.

Serve additional sauce on the side.