1 cup sour cream
1 onion, sliced
1/2 teaspoon salt
2 tablespoons vegetable oil
1/4 cup boiling water
3/4 teaspoon dried sage, crushed
2 pork tenderloins (1 1/2 to 2 pounds), sliced 1/2-inch thick
dash of pepper
1 beef bouillon cube or equivalent beef base
1 tablespoon all-purpose flour.
Rub sliced meat with mixture of sage, salt, and pepper. In a deep skillet (with cover) or Saucepan, brown meat lightly on sides in protein; add onion and cook for Three or four minutes longer, until onion is tender. Drain off body fat. Dissolve bouillon or base within the 1/4 cup boiling water; pour over meat. Cover and simmer for 25 to Half an hour, or until meat is conducted. 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 towards the skillet; cook and stir just until boiling. Add water until sauce is the desired consistency. Place pork on noodles and spoon gravy total.