2 tbsp. chopped fresh sage
2 tbsp. extra virgin olive oil
1 tbsp. minced garlic
3/4 tsp. freshly ground pepper
1/4 tsp. salt
8 oz. thinly sliced prosciutto ham
4 pork tenderloins (10-12 oz. each)
2 tbsp. balsamic vinegar
3/4 c. chicken broth
additional fresh herbs for garnish
Preheat to 450 degrees. Combine sage, oil, garlic, and salt and pepper in a small bowl. Arrange 1/4 of prosciutto ham slices slightly overlapping on sheet of wax paper. Spread prosciutto with 1 1/2 tsp. of sage mixture; top with 1 pork tenderloin. Using wax paper as a guide, roll up from one long end to cover pork with prosciutto. Transfer rolled tenderloin to roasting pan.
Repeat with remaining meat, prosciutto ham, and herb mix. Can be made ahead and refrigerated for 24 hrs. Roast pork 25 minutes or until meat thermometer reaches 160 degrees. Transfer pork to cutting board and cover with foil to keep warm. Heat juices in roasting pan over medium-high heat. Add vinegar and chicken broth and boil 2 minutes. Strain through fine sieve. Makes 1 cup. Slice pork 1/2 " thick and transfer to warm platter. Spoon sauce over top, garnish with fresh herbs.
