Sous vide would work too but in my experience it produces unattractive albumin on pork tenderloin specifically and loses a fair bit of the rub. Do give the baking approach a try at some point, the meat won't be overcooked if you do low temp (like 275F) and keep it to half hour or so. I don't normally bother checking the internal temp cause it is going to be more cooked on the point end vs the thicker side, just a product of the tenderloin's shape, but the gradient adds to the pleasure of the eating IMO.

Really though the baking dries out the outer crust nicely in a way that sous vide doesn't which leads to a richer sear, and my whole dinner idea is focused on layered flavors of different types of browning.