Braised Pork Medallions in Apple, Caraway and Garlic Reduction "Estilo Aleman"

A deliciously different way to cook pork tenderloin on a lazy afternoon, especially good over hot buttered egg noodles, or served with quartered new red potatoes.

• 4 1-1/2 inch thick slices lean pork tenderloin
• 2 cups unsweetened apple juice or cider
• 3 T. cider vinegar
• 1 tsp. caraway seed
• 1/4 tsp. coarse black pepper
• 1 large or two small cubes pork, chicken or vegetable bouillon
• dash turmeric, for color
• 2 T. olive oil
• 4 cloves garlic, pressed or minced
• 1 T. minced onion or 1 tsp. dried minced onion

In a large covered saucepan (at least 10-12 inches in diameter) saute minced onion, garlic and caraway seed until fragrant. Add pork tenderloin, searing each side. Add apple cider, vinegar and remaining seasonings. Stir gently, cover pan tightly and lower heat to a simmer. Braise for two-three hours until meat is very tender, and then uncover pan and raise heat a little. Allow the juices to simmer and reduce until slightly thickened. Serve.

Garlic Shrimp Pasta Twirl

This is a great one to throw together when you're in a hurry, but still want a fancy little "romantic" dinner; it certainly beats spaghetti, and takes the same time to prepare. Excellent with a crisp Chardonnay or chilled Riesling - just pour off about half a cup of your white wine for cooking while the bottle chills and breathes. For two persons:

• 1/2 lb. pasta in your choice of shape; we like to use fettucine, linguine or bowties
• 4 T. olive oil
• 1 bunch scallions (6-7 pieces), chopped finely
• 1/4 tsp. coarse black pepper, to taste
• 1/2 tsp. Lawry's Seasoned Salt (TM)
• 4-6 medium cloves garlic, minced or pressed
• 1/2 cup white wine
• about 20 medium cooked shrimp, frozen are fine.

While your pasta water boils, heat the olive oil in a large covered frying pan. Add the scallions, pepper, seasoned salt and garlic. Cook for about 5 minutes. Add the shrimp and wine, stir and cook covered over medium heat for 5 minutes. Uncover, allow sauce to reduce until slightly thickened. When pasta is cooked to firm al dente doneness - this is important, because mushy pasta does not work well here - drain thoroughly, and put pasta in pan with shrimp and sauce. Lower heat, stir and toss until pasta is well coated with sauce. Serve.