Briefly fry the first unit of sage leaves (1) in a non-stick frying pan in the hot butter (1). Remove the leaves and set the frying pan aside.
Preheat the oven to 200 °C.
Slice the pork tenderloin lengthwise, but do not cut through. Season the cut surfaces with pepper. Place the slices of raw ham and fried sage leaves on top and fold the fillet over again. Season the outside with pepper as well, cover with the remaining sage leaves (2) and tie with kitchen string. The fillet can be prepared this way.
Immediately before roasting, season the pork tenderloin with salt. In the frying pan set aside, heat the clarified butter and sear the tenderloin in it over medium heat for about four minutes on all sides. Transfer to a plate and cook in a 200 degree oven for ten to twelve minutes until done.
In the meantime, extinguish the pan juices with the Marsala and the red wine and boil until well reduced. The butter (2) in flakes in the sauce form and act, it should bind easily. Season with salt and pepper and, depending on the acidity of the sauce, with the juice of a lemon or sugar.
Slice the pork tenderloin diagonally into 1 cm slices, arrange on hot plates and drizzle with marsala sauce.
Serve with a mushroom, pumpkin or saffron risotto.
For the small household…
For two people, based on the recipe for four people: use 1 small pork tenderloin (about 250g).
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