Trim the fat from the pork tenderloin and cut into 4 servings. Combine red wine, oil, onion and basil and marinate the pork overnight.
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.
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.
Chop cherries. Combine cherries, red pepper, shallot, basil and blue cheese.
Finely chop the roasted mushroom and add to the bowl. Add oil and vinegar and season with salt and pepper. Toss gently to mix.
Slice the pork on the bias and spoon the salsa on top and serve.