For pork: Preheat oven to 400 degrees. Season pork all over with 1 Tbsp. Barnegat Bay Butcher's Rub, Kosher Salt, and Black Malabar Pepper. In an oven-safe pan with a lid, heat 1 Tbsp. oil over medium-high heat and brown pork, about 2 min. per side. Remove from pan and set aside. Add remaining 1 Tbsp. oil to pan and cook potatoes over high heat until golden but not tender, about 3 min. Add chicken broth and remaining 1 tsp. Barnegat Bay Butcher's Rub. Stir to scrape brown bits from bottom of pan, then place pork on top of potatoes. Cover and roast for 15 min., or until the internal temperature of pork reaches 145 degrees. Transfer pork and potatoes to a plate and set aside; cover with foil to keep warm. Reserve any pan drippings to add to the sauce.
For sauce: Add oil to same pan and saute apples and onion over medium-low heat until soft, about 5 min., stirring often. Add chicken broth, Herbs Duxelles, Kosher Salt, and reserved drippings. Cook sauce until thickened, about 10 min.
To serve: Slice pork into 1-inch thick medallions and arrange over potatoes. Spoon sauce overtop and garnish with chopped fresh herbs and pomegranate arils.