Prosciutto-Wrapped Pork Tenderloin with Crispy Sage

Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Pat the pork tenderloin dry and season generously with salt and pepper. Arrange about 6-8 sage leaves evenly over the tenderloin. Wrap the prosciutto slices around the tenderloin, overlapping slightly to ensure full coverage. For best results, wrap tightly in plastic wrap and chill in the refrigerator for 10 minutes to help the prosciutto adhere.

Remove plastic wrap from the tenderloin. Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Sear the prosciutto-wrapped tenderloin on all sides until the prosciutto is golden brown and crispy, about 8-10 minutes total. Reserve the rendered oil in the skillet.

Transfer the skillet with the seared tenderloin to the preheated oven. Bake for approximately 20 minutes, or until an instant-read thermometer inserted into the thickest part of the tenderloin registers 145 degrees F (63 degrees C).

While the tenderloin is baking, heat the reserved oil in the skillet over medium heat. Add the remaining sage leaves and fry until crispy, about 2-3 minutes. Be careful not to overcrowd the pan; work in batches if necessary. Remove the crispy sage leaves with a slotted spoon and place them on a paper towel-lined plate to drain.

Remove the baked tenderloin from the oven and let it rest for 5-10 minutes before slicing. Slice the tenderloin into medallions and arrange on a serving platter. Garnish with the crispy sage leaves and serve immediately.