11/2 pounds pork tenderloin
2 tablespoons extra-virgin olive oil
1 small to medium red onion
2 medium cloves garlic
Chicken broth or water (optional)
2 pears, neither soft nor too hard
Sea salt, to taste
Freshly ground black pepper, to taste
1/2 cup oloroso sherry

Heat a lidded saute pan over medium-high heat. Trim away any fat or silver skin from the tenderloin and cut meat into 1/2-inch slices. Add the oil to heated pan and, when it is hot, add pork slices and cook for 2 to 3 minutes per side, in batches if necessary, until meat has browned.

Meanwhile, cut the onion in half lengthwise from stem to tip and cut each half crosswise into thin slices. Cut the garlic into slivers. When meat has cooked, transfer it to a plate and add onion and garlic to pan. Cover, reduce heat to medium and cook for 5 minutes, stirring occasionally and scraping up any browned bits; if necessary, add a dash of chicken broth or water to help prevent burning if pan is too hot.

While vegetables are cooking, peel, quarter and core the pears; cut into 1/2-inch slices. Add to pan and cook, covered, for 5 minutes. When onion and pear are soft, return meat to pan, stirring, and season with salt and pepper, to taste.

Increase heat to medium-high, add the sherry and cook for 2 to 3 minutes to let flavors combine. For meat with a bit more sauce, add a few tablespoons of chicken broth or water. Let rest for a few minutes, then divide among individual plates. Serve hot with mashed potatoes and a salad of spicy greens. Makes 4 servings.

— Recipe from "Stylish Mediterranean in Minutes," by Sophie Baimbridge (Kyle Books, 2007).