Mix the ingredients for the marinade. Salt to your taste.
Pour the marinade over the meat, cover with cling film and leave it in a cool place for 12 hours.
Peel and chop the onion for puree or grate it on a grater.
In a thick-bottomed saucepan, fry the onion in butter until transparent, sprinkling it with sugar and salt. Grind the onion into a puree. Keep warm.
Cut the pears in half and to select the core. Folded into a heat-resistant bag or sleeve and add the sugar, balsamic vinegar, ground ginger and pepper. Release the air from the bag, put it in boiling water, press down with a small lid or other yoke. Cook for 8 minutes until soft.
Remove the meat from the marinade and dry it. Collect the marinade in a small saucepan, slightly boil it. Keep warm.
Heat the oven to 180 C. Fry the meat in butter on all sides. Put it in the form, bake for 20 minutes.
Pour a little sauce into the plates, put the sliced meat, pears and onion puree.