To prepare the gastrique, in a saucepan over medium heat, combine the pomegranate juice, sugar, wine and vinegar, stirring to dissolve the sugar. Add the thyme and bring the mixture to a boil. Reduce the heat and simmer until the liquid has reduced by three-fourths. Strain out the thyme and refrigerate the gastrique until ready to serve. 

NOTE: Make the gastrique the day before to ensure it is cold.

To prepare the herbed mascarpone cheese, in a bowl, stir together the mascarpone, parsley, chives and thyme, and season with salt and pepper. Refrigerate in an airtight container until ready to serve. 

To prepare the garlic crumble, line a baking sheet with 3 layers of paper towels.

In a large sauté pan over medium heat, melt the butter. Add the panko and stir to combine. Cook, stirring constantly, until the bread crumbs are golden brown and evenly toasted. Add the garlic and cook for 1 minute more. Add the parsley and thyme, and season with salt and pepper. 

Transfer the crumble to the paper towel-lined baking sheet. Let cool at room temperature until ready to serve. 

To prepare the pork tenderloin, preheat the oven to 400°F.

Season the pork with the spice rub, salt and pepper.

Heat a heavy sauté pan over high heat. Pour the oil into the hot pan and sear the pork on all sides, about 3 minutes per side. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the center of the meat registers 140°F, about 12 minutes.

Transfer the pork to a cutting board and let rest for a few minutes, then cut into slices.

To serve, smear the mascarpone on a plate, place the sliced pork on top of the mascarpone, drizzle the gastrique on the pork and finish with a pinch of the crumble.