1 ripe pear, cored and coarsely chopped
1 clove garlic, pressed
3/4 cup extra-virgin olive oil
1/2 cup dry white wine
1/2 teaspoon minced rosemary
1 (1 1/2 pound) pork tenderloin, cut in half
1 teaspoon sea salt
1 teaspoon ground mixed peppercorns
5 pearl onions, peeled and chopped
Preheat oven to 375 degrees F (190 degrees C).
Mash together soft pear, garlic, olive oil, white wine, and rosemary. Season pork with salt and pepper, and place into a 10×10 inch glass baking dish. Pour pear mixture over pork and sprinkle with chopped onion. Cover baking dish with aluminum foil.
Bake in the preheated oven for about 45 minutes, until the internal temperature of the pork reaches 160 degrees F (71 degrees C) when taken with a meat thermometer.