- fresh sage leaves
- 2 pound boneless pork tenderloin
- pancetta, ham, or bacon, enough to wrap tenderloin, probably about 2-4 oz.
- Preheat oven to 450.
- Lay sage leaves on loin. Lay pancetta/hame over sage. Secure with twine.
- Roast until pancetta/ham is browned and pork is 145, about 30 minutes. Let rest for 5 minutes.