Heat water over high heat in a large pot; dissolve salt and sugar at water comes to a simmer. Add the bay leaves.

Once simmering, remove from heat and add ice cubes. We want to cool the water so the brine doesn't cook the meat or bring out bacteria. Pour into a large bowl and add pork, it should cover the meat completely.

Cover with plastic wrap and allow the brine to penetrate for 4-24 hours. Then rinse and pat the pork dry before use.

Preheat oven to 400 degrees F (200 degrees C). Heat vegetable oil in high sided saute pan over medium-high heat.

Season both tenderloins on all sides with salt and pepper; sear the pork on all sides, about 3-5 minutes each side. Cover the skillet and transfer into the oven; cook for 18-23 minutes, until temperature reaches 145 degrees F (if you are wary about pork, 165 degrees F).

Remove pan from the oven and move tenderloins to a plate to rest, cover with foil to keep warm.

Use a pot holder (that handle will be hot!) and place pan over a medium flame on the stove. Pour in a small amount of chicken broth to deglaze the bottom of the pan using a whisk, then pour in the rest of the chicken stock.

Whisk in the mustard, cream, garlic and cayenne pepper. Reduce and thicken for about 8 minutes. Taste for seasoning.

Turn off heat. Mix flour and butter together with a fork or by hand, push into the wires of the whisk and whisk into sauce.

Slice the tenderloins into ½ inch slices, serve with sauce poured over and garnish with parsley or chives.