Preheat oven to 325° F.
Rub pork loin with 1-tablespoon extra virgin olive oil until lightly coated. Sprinkle with herbs de Provence rubbing it into the meat and then set aside.
Combine 1-tablespoon extra virgin olive oil, garlic, and herbs de Provence in a sauté pan over medium low heat. As garlic starts to brown add wine and reduce until the mixture has a slight syrupy consistency.
Whisk in the roasted chicken stock and the pomegranate port reduction sauce until blended. Remove pan from the stove top.
Heat a separate skillet with a heat resistant handle over medium-high heat. Add the pork loin and quickly sear on one side and then turn so that both sides have slightly browned.
Using a brush lightly baste the pork loin with the sauce mixture and then place the skillet with the pork in the oven. Cook for about 45 minutes or if using an instant read thermometer 150F°, basting every 15 minutes with the sauce.
Remove the pork loin from the skillet to a dish and allow to stand for 5 minutes before carving. Place the meat on a carving board and pour any juices from the plate back into the saucepan. Return the pan to the stove and warm over medium low heat.
Carve the pork loin at a diagonal in ½-inch slices. Place the sliced pieces of pork on each plate. Spoon the sauce on top.
Sprinkle with pomegranate seeds and serve.