Stuffed Pork Tenderloin

Ingredients

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

1. 1
   Preheat oven to 350 degrees F (175 degrees C).
2. 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. 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. 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. 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. 6
   Slice tenderloin and serve with crispy sage leaves.