Pork Loin with Prosciutto, Sage and Marsala:

• 1 lb. pork tenderloin sliced 1/4 to 3/8-inch thick
• 8 large sage leaves
• prosciutto, thinly sliced
• 2 tbsp. olive oil
• 2 tbsp. butter
• ground pepper to taste
• 1/2 cup Marsala

Place a sage leaf on each pork loin slice and then add a piece of prosciutto.  You could also fry the sage leaves in a little oil for about 15 seconds until they are fragrant. Use toothpicks to hold the scaloppine together.

Heat the oil and butter and place the scaloppine loin side down and cook until lightly browned, about 4-6 minutes.  Turn over and cook until the prosciutto is crisped, a couple of minutes more.  Remove and keep warm.

Add the Marsala and deglaze over high heat for a few minutes.  Season the pan juices with pepper.  Pour the sauce over the pork and serve.

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Pork Loin with Prosciutto, Sage and Marsala II:

• l lb. pork tenderloin, sliced about 1/4-inch thick
• 4 tbsp. fresh sage, chopped or 3 tsp. dried
• 1/4 lb. prosciutto, thinly sliced
• 4 tbsp. butter
• 4 tbsp. olive oil
• 1/2 cup dry sherry
• 1/2 cup flour
• 1/2 cup chicken stock
• salt and pepper to taste

Season one side of each piece of pork with sage (you could fry them briefly in some oil for about 15 seconds or until fragrant). Save some for the sauce and add salt and pepper (optional).  Top with a slice of prosciutto and press lightly with your fingers.  Coat the pork liberally with the flour.

Heat the oil in a large skillet and cook the pork,  prosciutto side down.  Saute both sides until golden brown about 1 minute or 2 on each side (depending on the thickness of the pork).

Remove the pork and keep warm.  Add the sherry to the skillet and reduce it by half, scraping up the brown bits.  Pour in the chicken stock and reduce some more.  Whisk in the butter and reserved sage.  Adjust seasonings and pour over pork.

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