Pork Tenderloin with Blue Cheese and Dried Cherry Salsa

0 Trim the fat from the pork tenderloin and cut into 4 servings. Combine red wine, oil, onion and basil and marinate the pork overnight.
1 The next day, season the pork with salt and pepper. Cook to desired doneness. If cooking more than medium, then finish in the oven for 5 minutes.
2 To prepare the salsa: Heat the oven at 400°. Remove the portabella stem, rub mushroom with olive oil and roast 7-8 minutes or until juicy.
3 Chop cherries. Combine cherries, red pepper, shallot, basil and blue cheese.
4 Finely chop the roasted mushroom and add to the bowl. Add oil and vinegar and season with salt and pepper. Toss gently to mix.
5 Slice the pork on the bias and spoon the salsa on top and serve.