Preheat oven 450F
Combine all dry ingredients into a small bowl. Mix well to combine.
Rinse pork loin and pat dry. Place pork on a plate and sprinkle evenly with the rub mixture, turning the pork, and pressing the mixture evening along the surface.
Heat oil in a large skillet over medium-high heat then add garlic and cook for about one minute. Add the pork loin and brown on all sides, for about 10 minutes total. Transfer the pork to a roasting pan and place in oven; roast for 20 minutes. Reserve pan with browned bits.
Add 1/2 cup Cabernet and chicken stock to the skillet and cook for about 5 minutes until reduced by half. Add the cream and simmer until large bubbles appear, set aside.
Once the pork is cooked, remove from the oven and allow to sit for 5 minutes before slicing. Warm the sauce over low while the pork rests. To plate, slice the pork, divide evenly onto 4 plates and drizzle with sauce.