This is the link to the home page of the celtic harp duo Woad. This is the link to a page about us, our music, our schedule and FAQ. This is a link to information about hiring the celtic harp duo Woad. There is information about bookings, lessons, workshops, hiring us to write music for you, our schedule and press information. This is a link to information about purchasing items we offer for sale, such as CDs, sheet music and other things. This is a link to information we find interesting, such as our harp quest, the tune of the month page, recipes, FAQs and links we like. This is a link to a page with contact information. Link to a page with links to information we find interesting. Link to a page where you can find out the answers to frequently asked questions. Link to a page with some of our favorite recipes. Link to our Tune of the Month page Link to our pages about our Millennium Harp Quest.
This image is the link to the home page of the celtic harp duo Woad.
This image is the link to the home page of the celtic harp duo Woad. This image is the link to a page about us, our music, our schedule and FAQ. This image is a link to information about hiring the celtic harp duo Woad. There is information about bookings, lessons, workshops, hiring us to write music for you, our schedule and press information. This image is a link to information about purchasing items we offer for sale, such as CDs, sheet music and other things. This image is a link to information we find interesting, such as our harp quest, the tune of the month page, recipes, FAQs and links we like. This image is a link to a page with contact information.

Pork Medallions in Red Wine Sauce

Ingredients:

- Pork medallions or center cut pork chops (sufficient for number of people)
- one can Aunt Penny's white sauce
- Red wine (cabernet or port do nicely)
- 1/4 lb of mushrooms sliced or quartered
- herbs - sage, thyme, rosemary, pepper
- Optional - dried or fresh fruit - I like cranberries, blueberries and cherries

Preheat oven to 350 deg F. Sprinkle herbs on pork, and brown in a dry skillet. While pork is browning mix white sauce with 1/2 cup red wine or port in a casserole dish, add herbs to taste. Transfer browned pork to the casserole dish, add mushrooms and fruit. The wine mixture should just cover the pork, mushrooms and fruit. If necessary add more wine until volume is sufficient. Cover casserole dish and bake in oven for 30 minutes (for nice thick center cut chops), or less for thinner cuts. Remove from oven, remove pork, and thicken sauce on oven, adding a little flour or cornstarch if necessary. Serve with rice.