1-1/2 lb (680 g) boneless pork loins
1/2 tsp (2 mL) pepper
8 slices prosciutto
8 large fresh sage leaves
2 tbsp (25 mL) all purpose flour
2 tbsp (25 mL) extra virgin olive oil
2/3 cup (150 mL) sodium reduced chicken stock
1/3 cup (75 mL) Marsala wine
1 tbsp (15 mL) finely chopped fresh chives or fresh parsley
Cut pork into 8 pieces. Between plastic wrap and using flat side of mallet, pound each piece to 1/4-inch (5 mm) thickness. Sprinkle each with pepper; top each with 1 slice prosciutto. Place 1 sage leaf on prosciutto at short end; roll up crosswise and secure with wooden pick. Place in bowl. (Make-ahead: Cover and refrigerate for up to 12 hours.)
Sprinkle rolls with flour, tossing to coat. In large skillet, heat oil over medium-high heat. Shaking off excess flour, sear rolls on all sides until golden brown, about 3 minutes. Transfer to plate.
Drain fat from pan. Pour in stock and Marsala; bring to boil, scraping up browned bits. Return rolls to pan, cover and simmer until juices run clear when pork is pierced and just a hint of pink remains inside, about 3 minutes. Transfer to platter; remove picks.
Boil liquid until reduced to 1/3 cup (75 mL), about 3 minutes. Strain over rolls. Sprinkle with chives.