6 6-ounce pieces pork tenderloin

Mustard Marinade (recipe follows)

6 springs fresh rosemary, for garnish

Dried Cherry Compote (recipe follows)

Corn Pudding (recipe follows)

Prepare Mustard Marinade. Marinate pork tenderloin in Mustard Marinade in refrigerator for a minimum of 4 hours. Prepare and bake Corn Pudding one hour before serving. Prepare Dried Cherry Compote.

Grill or broil tenderloin until medium, approximately 8 to 10 minutes. Slice on bias 1/4-inch pieces. Place Corn Pudding in middle of serving plate, ladle 1/4 cup Cherry Compote on plate and place sliced pork on top of compote. Garnish with fresh rosemary.

Yield: 6 servings

1 cup olive oil

2 cloves garlic

1/3 cup Dijon mustard

2 teaspoons black pepper

1 teaspoon kosher salt

2 teaspoons thyme, finely chopped

1 teaspoon rosemary, finely chopped

In a blender, puree olive oil and garlic. Add remaining ingredients and blend well. Marinate pork tenderloin in mixture for 4 hours.

1/2 small red onion, diced

1/4 cup shiitake mushrooms

1 tablespoon olive oil

3 cups beef stock

1 teaspoon orange zest

2 cups Cabernet Sauvignon wine

1 cup dried cherries

1/4 cup orange juice

1 tablespoon thyme, chopped

1/2 cup port wine

3 tablespoons butter, chilled, cut into pieces

Saute red onions and mushrooms in olive oil until lightly browned, approximately 3 to 5 minutes. Add beef stock, orange zest, and Cabernet Sauvignon; bring to a boil and continue cooking until liquid is reduced by half. Add dried cherries, orange juice, thyme, and port wine. Return to a boil and continue cooking until liquid is of a syrupy consistency. Remove from heat and whisk in chilled butter, one piece at a time. Return to boil prior to serving.

Ladle 1/4 cup Cherry Compote on plate and place sliced pork on top.

6 ears fresh corn

1 cup heavy cream

3 eggs

2 tablespoons sugar

1 teaspoon salt

1-1/2 tablespoons flour

1 teaspoon baking powder

1/4 cup butter, melted

1 tablespoon parsley, chopped

1 tablespoon parmesan cheese, grated

Pinch allspice

Pinch cayenne pepper

Preheat oven to 300 degrees. Slice corn from cob and place into medium bowl. Puree approximately 2/3 of corn with cream, eggs, sugar, and salt. Return pureed corn mixture to bowl of whole corn. Add remaining ingredients and mix well.

Grease 6 6-ounce ramekins or souffle dishes. Fill each with 1/2 cup Corn Pudding. Place in an ovenproof pan filled halfway with water. Bake for 60 minutes or until pudding is set.

Yield: 6 servings

First Published February 25, 2001, 1:08 p.m.