Pork Tenderloin

2 Tb butter 1 small onion, finely chopped (1/3 cup)
2 clovea garlic, finely chopped
1 cup (4 oz) crumbled blue cheese
3 Tb coarsely chopped dried cherries 
3 Tb chopped pecans
2 teaspoons chopped fresh or 1 teaspoon dried thyme leaves
2 lb  pork tenderloin


 Adjust oven rack to middle position. Heat oven to 400°F.   In 8-inch skillet, heat butter over medium heat until melted. Add onion and cook 3 minutes, stirring occasionally, until soft. Add garlic and cook 30 seconds. Remove from heat and cool about 5 minutes. In medium bowl, stir cheese vigorously with spoon. Stir in cooled onion mixture, cherries, pecans and thyme; set aside.   Place tenderloin on work surface with short side facing you. Use knife to slit in half lengthwise without going all the way through. Open pork like a book. Spread the cheese mixture in center pork. Close up pork and tie with kitchen twine to secure. I decorated my tenderloin with two strips of bacon and a sprig of rosemary. Season outside with salt and pepper.  Bake in heatproof dish for 40 minutes or until thermometer reads 155*F.