2 pork tenderloins or one 2 ½ lb boneless pork loin 4 oz prosciutto (about 8 thin slices)
1 tbsp finely chopped fresh sage
1 tbsp finely chopped garlic
½ tsp finely grated orange zest
½ tsp kosher salt
½ tsp freshly ground black pepper
3 tbsp extra-virgin olive oil
1 Position a rack in the center of the oven and preheat to 350°F or 325°F Convection.
2 Combine the sage, garlic, orange zest, salt, pepper and olive oil in a small bowl. Slather over pork. You can do this up to one day ahead, and refrigerate.
3 Arrange the loin or tenderloins on a rack on a medium sized rimmed pan. Starting at one end, drape the prosciutto crossways over the meat, overlapping the slices, and tucking any excess under the meat. Leave just the very ends of the pork exposed. Brush the prosciutto with a bit of olive oil.
4 Roast the pork until an instant-read thermometer reads 140° to 145° F (about 40 minutes for the tenderloins and 1 hour to 1 hour 15 minutes for the pork loin).
5 Transfer the pork to a carving board and allow to rest 10-15 minutes before slicing and serving.