12 thin slices prosciutto (about 1/4 lb) 16 large fresh sage leaves 2 (1-lb) pork tenderloins 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon extra-virgin olive oil Preheat oven to 425F. Slightly overlap long sides of 6 prosciutto slices on work surface with short ends nearest you and scatter 8 sage leaves crosswise on … Continue reading Pork Tenderloins with Sage and Prosciutto