· 2 pork tenderloins (1 1/2 to 2 pounds), sliced 1/2-inch thick

· 3/4 teaspoon dried sage, crushed

· 1/2 teaspoon salt

· dash pepper

· 2 tablespoons vegetable oil

· 1 onion, sliced

· 1 beef bouillon cube or equivalent beef base

· 1/4 cup boiling water

· 1 cup sour cream

· 1 tablespoon all-purpose flour

· Cooked noodles

PREPARATION:

Rub sliced meat with mixture of sage, salt, and pepper. In a deep skillet (with cover) or Dutch oven, brown meat lightly on both sides in hot oil; add onion and cook for 3 to 4 minutes longer, until onion is tender.

Drain off excess fat. Dissolve bouillon or base in the 1/4 cup boiling water; pour over meat. Cover and simmer for 25 to 30 minutes, or until meat is done. Remove meat from pan. Combine sour cream and flour in a small bowl. Gradually add meat drippings to sour cream mixture, stirring constantly. Return mixture to the skillet; cook and stir just until boiling. Add water until sauce is the desired consistency. Place pork on noodles and spoon gravy over all.