Combine first 5 ingredients in a small bowl, and set aside.
Trim fat from tenderloin. Slice tenderloin lengthwise, cutting to, but not through, the center, leaving one long edge intact. Spoon pear mixture into opening of tenderloin. Bring sides of meat back together, enclosing pear mixture, and secure at 2-inch intervals with heavy string. Place tenderloin, seam side down, on a rack in a roasting pan coated with cooking spray. Insert meat thermometer into thickest part of tenderloin, if desired.
Brush wine over tenderloin. Heat oven to 500°; place tenderloin in oven. Reduce heat to 350°, and bake, uncovered, for 1 hour or until meat thermometer registers 140° (rare) to 160° (medium). Remove from oven, and let stand 10 minutes. Remove string, and cut tenderloin diagonally across grain into 1/4-inch-thick slices; arrange on a serving platter.