Pork Tenderloin with Blue Cheese and Pears

Preheat oven to 500°F. Heat oil in a large ovenproof skillet over high. Sprinkle pork with 3/4 teaspoon salt and pepper. Add pork to pan; cook 5 minutes, turning to brown on all sides. Add pears and onion to pan, breaking up onion wedges with a spoon. Place pan in oven. Bake at 500°F for 8 minutes or until onion is tender and a thermometer inserted in thickest part of pork registers 140°F. Remove pork from pan; let stand 3 minutes. Cut into slices. Add remaining 1/4 teaspoon salt and vinegar to pan, scraping pan to loosen browned bits. Return pork to pan. Sprinkle with cheese.

2 tablespoons olive oil
1 (1-lb.) pork tenderloin, trimmed and halved crosswise
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
2 Bosc pears, cored and cut into 1/2-in.-thick slices
1 small red onion, cut into 8 wedges
3 tablespoons white balsamic vinegar
1 ounce Gorgonzola cheese, crumbled (about 1/4 cup)