Preheat the oven to 375°F (190°C).

In a small bowl, mix together minced garlic, thyme, rosemary, smoked paprika, onion powder, salt, and black pepper. Rub the spice mixture evenly over the pork tenderloins.

Heat olive oil in a Dutch oven over medium-high heat. Add the seasoned pork tenderloins and sear on all sides until golden brown.

In the same Dutch oven, combine chicken broth and white wine (if using). Bring it to a simmer, scraping any browned bits from the bottom of the pot.

Brush the seared pork tenderloins with Dijon mustard and place them in the Dutch oven. Cover with a lid.

Transfer the Dutch oven to the preheated oven and roast for about 45-50 minutes or until the internal temperature reaches 145°F (63°C).

Once cooked, remove the pork from the Dutch oven, cover with foil, and let it rest for 10 minutes before slicing.

Serve the sliced pork tenderloin drizzled with the pan juices and garnish with chopped fresh parsley.