Have two pork tenderloins of good size. These sell for twenty-five cents each in Eastern markets, but are much less in most other markets. Make a bread dressing of one cup of soft crumbs, two or three sage leaves, a grating of onion, one fourth a teaspoonful, each, of salt and pepper and one fourth a cup of melted butter. Spread this on one of the tenderloins, and press the other above it; tie in three places with tape or narrow strips of cloth, set on several skewers in a casserole, pour over some hot dripping and let cook about two hours in a very moderate oven, basting frequently with hot fat. When about ready to serve, peel some bananas, scrape off coarse threads, cut in halves, crosswise, and each half, lengthwise. Dip the quarters in flour and sauté in hot fat. Set the meat on a serving dish, surround with the bananas and serve at once.