Preheat the oven to 400°F.
In a bowl, mix rub ingredients and stir mixture with a fork until combined.
Rub the mixture on the well-trimmed pork, ensuring the mixture makes its way into all the crevasses, pressing gently to ensure the mix adheres.
In a large ovenproof pan, heat oil and garlic over medium-high heat, stirring after heated for about a minute.
Put tenderloin in the pan and cook for about 4 minutes per side (8 minutes total), searing each side using tongs to turn the pork.
Transfer pan to the oven and bake for 20 minutes.
Peel the apples and cut into chunks.
Add butter, cream, cinnamon stick, and rum to a large saucepan, stirring until melted over medium-low heat.
Add apples to the sauce.
Add cinnamon, sugar, and salt to the apples and stir to incorporate.
Remove pork when done baking and allow to rest for 5 minutes; this is important. Resting allows the pork to re-absorb it's juices and prevents dried out meat.
Remove the apples from the heat and discard the cinnamon stick.
Cut the pork and plate with a scoop of the apples.