Preheat oven to 375° F.

Melt 1 tablespoon butter in a sauté pan over medium heat and add pears, 1/4 cup cherries, 1 tablespoon maple syrup, balsamic vinegar and cloves. Simmer until liquid is reduced and pears begin to caramelize. Season with salt and pepper. Coarsely chop pear mixture and hazelnuts in a food processor. Chill. (You may do this up to one day in advance.)

Cut a slit in the tenderloins lengthwise, 3/4 of the way through. Press open like a book and lightly season with salt and pepper. Press pear filling over tenderloins and roll up tightly, wrapping in several lengths of twine to hold securely.

Heat oil in a heavy sauté pan over medium-high heat. Sear tenderloins on all sides until dark golden. Remove to a roasting pan and roast to 145° F in the center, 12 to 15 minutes. While the meat is cooking, prepare the sauce.

Place the pan in which you cooked the pork back on the stove and add syrah, chicken broth, 2 tablespoons maple syrup and remaining 1/4 cup cherries. Boil over medium-high heat, stirring occasionally, until liquid is reduced to about 3/4 cup.

Stir in 3 tablespoons cold butter until the sauce is silky and slightly thickened. Season with salt and pepper. Remove from the heat and keep warm. (You may leave the cherries whole, or puree the sauce in a food processor or blender until smooth.)

Remove the twine from tenderloins and slice into medallions. Fan out 2 to 4 slices on each person’s plate and top with sauce.