Preheat oven to 400 F.

In a large nonstick skillet, add one tablespoon of oil over medium high heat. Sprinkle the Pork Tenderloin with rosemary, salt and pepper and pan-fry until golden brown on all sides. Transfer to a baking sheet and place in oven. Cook until a thermometer reads 145 F, about 10 minutes.

Meanwhile, return the pan to medium high heat and add the additional olive oil, shallots and rosemary. Saute until softened, about 3 minutes, then add in the maple syrup. Once it begins to bubble, toss in the pears and saute until they begin to lightly brown.

Pour in the white wine, water and cranberries and cook until all of the liquid has evaporated, about 8-10 minutes.

Stir in the pomegranate arils, salt, pepper and cinnamon to taste and set aside.

Let the pork rest for 5 minutes before slicing into medallions and serving with the sauce.