Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Pork Tenderloin: Pat the pork tenderloin dry with paper towels. Season the pork all over with salt and pepper.
Wrap with Prosciutto: Lay the prosciutto slices on a sheet of plastic wrap, slightly overlapping, to form a single layer. Place the pork tenderloin in the center of the prosciutto and roll it up tightly, ensuring the prosciutto wraps around the pork completely.
Sear the Pork: Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the wrapped pork tenderloin and sear it on all sides until golden brown, about 3-4 minutes per side.
Add Garlic and Butter: Once the pork is seared, add the butter to the pan along with the minced garlic. Cook for about 30 seconds until fragrant.
Add Sage and Wine: Add the fresh sage leaves around the pork in the pan. Pour in the white wine (or chicken broth), scraping up any brown bits from the bottom of the skillet. Let the wine simmer for a couple of minutes.
Transfer to Oven: Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C) when checked with a meat thermometer.
Crisp the Sage: While the pork is roasting, in a small skillet, heat a tablespoon of olive oil over medium heat. Add the sage leaves and cook for about 1-2 minutes until crispy. Remove the leaves from the skillet and set them aside on a paper towel.
Rest and Slice: Once the pork is done, remove it from the oven and let it rest for 5-10 minutes before slicing. This will allow the juices to redistribute.
Serve: Slice the prosciutto-wrapped pork tenderloin into 1-inch thick slices and arrange on a platter. Garnish with crispy sage leaves and thyme sprigs (if using). Serve and enjoy!