Rub tenderloin with salt, pepper and rosemary. In large skillet, heat oil over medium-high heat. Add pork; sear on all sides until lightly browned, about 2 minutes per side.
Reduce heat to medium. Add potatoes, mushrooms and broth or water. Cover with lid or aluminum foil; cook until potatoes are fork-tender and internal temperature of pork registers 145 degrees F on instant-read thermometer, about 15 minutes. Remove tenderloin to cutting board.
Raise temperature to medium-high. Add artichoke. In small bowl, whisk together cream, mustard and flour. Add to skillet; cook until sauce has thickened, about 10 minutes.
Meanwhile, cut tenderloin into 1/4-inch-thick slices. Place slices in skillet. Gently heat. Transfer contents of skillet to serving platter. Garnish with rosemary sprigs, if desired. Makes 4 servings.