Preheat oven to 400 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Rinse pork tenderloin and pat dry. Thoroughly rinse produce and pat dry. Coarsely chop parsley. In a small mixing bowl, whisk together the bouillon cube and ¾ cup warm water until fully dissolved.

In a large plastic bag or bowl, combine the apple cider, whole cloves, and bay leaves to create a brine. Place pork tenderloin in the brine and allow to marinate for 1 hour. Once an hour has passed, remove tenderloin from the brine and pat it dry with a paper towel. Season with a pinch of salt and pepper.

In a medium pan over medium-high heat, warm 2 tsp. olive oil. Once warm, add the tenderloin and sear for 2-3 minutes on each side, or until browned. Transfer the tenderloin to the prepared baking sheet. Reserve any juices from pan for the gravy.

Place tenderloin in oven to bake for 20-25 minutes, or until internal temperature reaches at least 165 degrees. Remove tenderloin from oven and allow to rest for 5-10 minutes to ensure juiciness. Once tenderloin has rested, slice into 1/2" thick slices. Reserve any pan drippings for the gravy.

While tenderloin is cooking, use medium pan with the searing juices to prepare the pan gravy. Melt the butter over low heat. Whisk in the 2 Tbsp. flour and warm until the mixture begins to brown, stirring constantly. Whisk in bouillon liquid until incorporated. Remove from heat, add in heavy cream, peppercorns, pan and searing drippings, and salt to taste.

Place gravy in a gravy boat or serving dish. Arrange sliced tenderloin on a platter. Garnish with fresh parsley. If not serving immediately, cover gravy and tenderloin with foil and keep warm in oven at 250 degrees until ready to serve.