Pork Tenderloin with Prosciutto and sage leaves
12 thin slices prosciutto
16 large fresh sage leaves
2 (1lb) pork tenderloins
½ teaspoon salt and pepper
1 tablespoon olive oil.
Preheat oven to 425 degrees. Divide prosciutto- line up over lap. Scatter 8 sage leaves over top. Add salt and pepper. Put meat on top across leaves wrap the prosciutto slices around pork. Place seam side down 2 inch apart in pan. Brush with olive oil. Cook for 25 minutes or longer. Let sit for 10 minutes.
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