TUSCAN PORK LOIN WITH SAGE~ From StoneGable's Kitcen

I love to cook with Marsala! I think it goes wonderfully with Fall flavors!
1 lb. pork tenderloin, sliced into 8 pieces
8 large sage leaves
2 slices very thinly sliced proscuitto
1 tsp olive oil
1 TBS butter
1 1/2 cup Marsala
salt and pepper
2 TBS fresh parsley, chopped

Preheat oven to 350 degrees.
Flatten each slice pork medallion between 2 pieces of waxed paper. Lay sage in the middle of each pork medallion. Cut each piece of proscuitto into 4 pieces. Lay one slice on top of each sage leaf and roll the pork up with the sage and proscuitto in the middle.

Heat olive oil and butter in a large skillet, and add the pork roll-ups four at a time. Brown on all sides. Remove to a plate and brown the other four roll-ups.

Add Marsala and cook, scraping up brown bits. Simmer until it reduces by half. Return roll-ups to pan and simmer with sauce for 8-10 minutes until done.