In a shallow dish whisk together cumin, salt, pepper and cinnamon. Pat tenderloins dry and roll in spice mixture until evenly coated.
In a large skillet over medium-high heat, heat oil and 2 tablespoons butter. Sear pork in skillet and reduce heat to medium and continue cooking until pork is thoroughly cooked and browned on all sides (approximately 18 minutes and when a meat thermometer reads 145 degrees F when inserted in the middle of the tenderloin). Remove from skillet and allow to rest for 10 minutes.
Pour off any excess fat from the skillet and add pomegranate juice. Bring to a boil and continue to boil over high heat until the juice has reduced to about 3/4 cup. In a small bowl stir together cornstarch and water then whisk into the juice. Boil the sauce until thick.
Remove from heat and whisk in the raspberry vinegar. Finish off with a tablespoon of butter and stir until melted. Season with salt. Slice pork and serve with sauce.
Garnish with fresh pomegranate seeds.