1. Preheat oven to 325°. Line a rimmed baking sheet with parchment paper or a silicone mat. Set aside.
2. Coarsely crush the Pepper Mill Mix by gently pounding once or twice with a heavy skillet or in a spice grinder.
3. Pat the tenderloin dry. Season tenderloin with kosher salt to taste. Press the crushed pepper into all sides of the tenderloin.
4. Heat the oil in cast iron skillet or oven safe non-stick pan over medium-high heat. Cook tenderloin until well browned about 4-5 minutes per side. Transfer to the prepared pan.
5. Bake chops for 6-10 minutes or until internal temperature reaches 145°F.
6. Meanwhile, add the butter and shallots to same skillet and scraping any brown bits. Cook until shallots are translucent about 3-4 minutes. Stir in the Dijon and add in the thyme.
7. Turn off the heat and add in the brandy. Return to the heat and simmer until the sauce thickens, then stir in the cream. Season to taste with salt and pepper.
8. Let the pork tenderloin rest about 5 minutes befores slices. Serve warm with the sauce.