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Ingredients
  • 2 (1-pound) pork tenderloins, trimmed
  • Salt and pepper
  • 8 thin slices of proscuitto
  • 8 large fresh sage leaves
  • 1 egg white, lightly beaten
  • 3 tbsp olive oil
  • 2 garlic cloves, sliced thin
  • 1 cup chicken broth
  • ¼ cup dry white wine
  • 4 tbsp unsalted butter, cut into 4 pieces and chilled
  • 2 tsp lemon juice
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