For the bruschetta, combine blue cheese with fresh ingredients (corn, tomatoes, pickles, onion, herbs, and optional chili pepper); lightly mix together. Cover and refrigerate.

For the pork, season the tenderloins heavily with salt and pepper. Gently rub with 1 Tbsp. olive oil.

Heat skillet on high and add 2 Tbsp. olive oil. Sear the tenderloins for 3 minutes on each side, lowering the heat to medium and cooking until done (145 degrees with a meat thermometer).

Remove tenderloins and cover with foil to keep hot.

Remove the pan from the heat and add the wine, scraping any browned meat bits from the bottom of the pan. Return to heat and add the stock, cooking for 2-3 minutes to reduce the sauce.

Whisk in the vinegar and butter, cooking for 2 more minutes, reducing the sauce.

Slice the meat, and plate on a serving platter; spoon the sauce over the sliced meat.

Serve the meat alongside the Blue Cheese Bruschetta. Garnish with whole basil leaves.