Prosciutto-Wrapped Pork Tenderloin With Crispy Sage

• 1 pound pork tenderloin
• salt and ground black pepper to taste
• 1 bunch fresh sage, leaves removed and stems discarded, divided
• 6 ounces prosciutto
• 1 tablespoon olive oil, or more as needed

1. Preheat oven to 350 degrees F (175 degrees C).
2. Lightly season pork with salt and black pepper. Arrange about 6 sage leaves over tenderloin. Wrap prosciutto around tenderloin and sage, overlapping prosciutto slightly; wrap in plastic wrap and refrigerate to allow prosciutto to set on pork tenderloin, 5 to 10 minutes. Remove plastic wrap.
3. Heat olive oil in a skillet over medium heat. Fry wrapped tenderloin in the hot oil until prosciutto is crispy and lightly browned on all sides, 8 to 10 minutes. Transfer wrapped tenderloin to a baking dish, reserving oil in the skillet.
4. Bake tenderloin in the preheated oven until pork is cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
5. Heat reserved oil in the skillet over medium heat; fry remaining sage leaves until crispy, adding more oil as needed, about 5 minutes.
6. Slice tenderloin and serve with crispy sage leaves.

pork tenderloin, salt, fresh sage, olive oil

Taken from www.allrecipes.com/recipe/245210/prosciutto-wrapped-pork-tenderloin-with-crispy-sage/ (may not work)