DO-AHEAD TIP: Marinate pork tenderloin for 15 minutes (see recipe).
Season pork tenderloin cutlets with allspice and garlic; cover and set aside for 15 minutes.
Heat the oil in a large skillet over medium-high heat; add pork and brown on both sides (5 to 10 minutes), turning only once; remove from skillet and set aside.
Add the onions to the skillet and sauté until becoming translucent, 5 to 7 minutes. Add broth; bring to a boil then reduce heat and simmer until liquid is reduced by almost half. Add wine (or juice/vinegar), pears and cornstarch; stir and simmer for 2 minutes or until sauce has thickened.
Return cutlets to the skillet and simmer for 5 minutes or until cooked through. Serve pork with sauce.