4 1” thick slices pork loin, 6-8 ounces each
1 ½ C, Dry Wine White
2 Onions, cut into ½ inch thick slices
3 T. EVOO, divided
Salt & Pepper
1 lb. Small Yukon Gold Potatoes, cut into ½ inch thick rounds
½ C. chopped Fresh Sage Leaves
8 thin slices Prosciutto

Preheat oven to 450. Line large rimmed baking sheet with parchment or foil. Pierce pork slices all over with tip of paring knife. Place in a dish just large enough to hold pork in a single layer. Pour wine over the top and allow to marinate at room temperature while preparing other ingredients. Place onions in a bowl, drizzle with 1 T oil and season with salt and pepper. Toss gently to coat. Add potatoes to baking sheet. Roast until potatoes are beginning to brown around the edges, about 20 minutes. Stir onions and potatoes carefully with tongs and make room for pork. Pat pork dry, season, and top each piece with 2 slices prosciutto. Add pork to baking sheet and cook until pork reaches 135, about 10 minutes. Allow to rest for 5-10 minutes before serving.