In the same skillet, quickly add the pears, onion, and garlic. Caramelize for 2 to 3 minutes. Place the tenderloin back in the skillet with the remaining water (15 ml / 1 tablespoon) and the remaining ingredients. Bring to a boil. Cover and simmer gently for about 15 minutes or until a meat thermometer inserted in the centre of the tenderloin reads 50 °C (122 °F) for medium rare. Place the meat on a plate and cover with aluminum foil.