Slice a 12 oz. pork tenderloin into 6 medallions and pound thinly. Have on hand 6 thin slices prosciutto and 6 large fresh sage leaves. Dredge pork in all-purpose flour seasoned with salt and black pepper. Arrange 1 prosciutto slice over pork. Top with 1 sage leaf and spear with a wooden pick.
Heat about 1/4 cup extra virgin olive oil in a sauté pan, add pork, and brown lightly. Remove from pan, add about a tablespoon of finely chopped shallots and a teaspoon of garlic. Slosh in about 1/4 cup each white wine and chicken stock to pan, cook until reduced by about half, and finish with about a tablespoon unsalted butter. Arrange on a warm plate and drizzle with pan juices.
