2 pork fillets (about 500g) sliced 2cm thick
3/4 tspn dired sage, cushed
1/2 tspn salt
Dash of freshly ground black pepper
2 tbspns vegetable oil
1 onion, sliced
1 berf stock cube
1/4 cup boiling water
1 cup sour cream
1 tbspn plain flour
Cherry tomatoes, halved
Rub the sliced meat with mixture of sage, salt and pepper. In a deep pan (with a cover), brown the meat lightly on both sides in hot oil; add the onion and cook for 3-4 minutes longer, until the onion is tender.
Drain off any excess fat. Dissolve the stock cube in the 1/4 cup of boiling water and pour over the meat. Cover and simmer for 25-30 minutes or until the meat is cooked.
Remove the meat from the pan combine the sour cream and the flour in a small bowl. Gradually add the meat drippings to the sour cream mixture, stirring constantly. Return the mixture to the pan, cook and stir until boiling.
Add enough water until the sauce is the desired constistency. Stir through some cherry tomatoes. The heat of the dish will soften them sufficiently for eating.
Place the pork on the cooked noodles and spoon on the gravy.