2 whole loins
1 chicken bouillon cube
2 tbsp. flour
1/4 tsp. pepper
1/2 lb. fresh mushrooms, cleaned and sliced
1/2 c. butter
1 c. chopped celery
3/4 c. water
1 tsp. salt
1/4 c. sherry
1 med. onion, chopped

Lightly brown pork in butter in skillet. Remove meat. Cook celery, onions and mushrooms in same skillet until tender, about 5 minutes.

Prepare Sauce: Dissolve bouillon cube in 3/4 c. boiling water and stir flour, salt and pepper, blending until smooth. Add to vegetables and cook until thickened, stirring constantly. Stir in sherry. Pour sauce over pork. Cover and bake 1 1/2 hours at 350 degrees.