Trim the proscuitto of fat.

This is production line work, so suitable for a group.

Lay out a flattened piece of pork.

Lay on top of the pork fresh sage. You don't need to cover the entire meat, just have a piece or pieces that cover 2/3 or so. Nothing gives me as much pleasure as sending my husband out with scissors to hunt the fresh sage.

On top of the sage place proscuitto. Again, this might cover only 2/3 of the pork.

Repeat until the tenderloin is used up.

Now we're cooking!

Heat olive oil in a frying pan, place into it pieces of pork, pork side down. Cook for 4 min. Turn over and cook on the proscuitto side for 2 min. Take out and make a pile, adding more olive oil to the pan as needed.

When finished cooking pork, pour basalmic vinegar into pan and reduce till it thickens some. Doesn't have to be glue, but shouldn't be as thin as pure vinegar. Make lots!