Prosciutto-wrapped pork medallions with fresh sage and a buttery white-wine pan sauce. Big flavor, a great-looking plate, and easier than it has any right to be.
Pat the pork dry. Slice 1 pork tenderloin (1–1¼ lb) into 6 evenly sized medallions, about 1½ inches thick. Season lightly with black pepper and just a pinch of salt. Place 1 fresh sage leaf on each piece, wrap with 1 thin slice prosciutto and press gently to secure. Prosciutto brings plenty of salt to the party.
Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add the pork in a single layer and sear for 2–3 minutes per side until the prosciutto browns. Turn carefully to keep the wraps in place. Transfer to a plate; the centers will finish cooking in the sauce.
Lower the heat to medium. Add 2 minced garlic cloves and stir for 30 seconds without browning. Pour in ½ cup dry white wine, scraping up the browned bits. Simmer for 1–2 minutes, then add ½ cup chicken broth and 2 fresh sage leaves. Simmer another 2–3 minutes to reduce slightly. Those browned bits are flavor, not a dirty pan.
Return the pork and any accumulated juices to the skillet. Reduce the heat to medium-low and gently simmer, spooning sauce over the medallions, for about 2–5 minutes or until the thickest piece reaches 145°F on an instant-read thermometer. Cooking time depends on thickness; trust the thermometer, not just the clock.
Transfer the pork to a clean plate and let it rest for 3 minutes. Take the skillet off the heat and swirl in 2 Tbsp cold unsalted butter until glossy. Add a small squeeze of fresh lemon, taste, and adjust pepper or salt only if needed.
Arrange 3 pork medallions on each plate and spoon the warm white-wine sage pan sauce over the top. Serve right away. Simple, sharp, and looking like you planned it.
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