Slice pork tenderloin into ¾-inch thick pieces. Pound each piece into ⅓-inch thick medallions. Season with salt and pepper and dredge in flour. Set aside.
In a large skillet heat a teaspoon of olive oil over medium heat. Add prosciutto and cook until crisp, about 4 minutes; transfer to a paper-towel-lined plate. Add a tablespoon of olive oil to the pan and cook pork medallions until browned, about 2 minutes per side, or until the internal temperature reads 145 degrees with an instant read thermometer. Transfer to a plate and cover with foil to keep warm.
Deglaze pan with sherry and broth mixture, scraping up any browned bits; bring to a boil. Turn heat down to medium-heat (a good simmer) and cook sauce until the liquid is reduced by half, about 4-5 minutes.
Stir in butter and sage. Return pork medallions to the sauce and warm gently. Transfer pork and sauce to a serving dish and top with crispy prosciutto.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2018/05/27/pork-tenderloin-saltimboca/