Remove silvery membrane from surface of the tenderloin with a sharp knife. Reserve the trimmings. Optional: trim off the small 'head' pieces of the tenderloin where there is a natural separation. Reserve these pieces.

Cut tenderloin in half crosswise to make 2 equal portions. Cut each half lengthwise in half to make 4 pieces. Refrigerate while you start the sauce.

Chop the reserved trimmings finely. Melt butter over medium-high heat until caramelized and browned (4-5 minutes). Stir in broth, gelatin, and water. Simmer over medium/low until reduced by half (~1.5 hours). Add water if necessary.

Pound pork sections (between plastic wrap) to thickness of about 1/4 to 1/8 inch. Remove plastic wrap. Season with salt, pepper, and light dusting of flour. Flip each piece back over, press sage leaves, and cover with prosciutto. Lightly pound to ensure adherence.

Chill prepared pork sections in the refrigerator, covered with plastic wrap, for at least 30 minutes.

Strain the pork broth into a bowl.

Heat olive oil in a skillet until shimmering. Place pork (prosciutto-side down) and cook for ~3 minutes. Flip and cook for 1 minute. Remove and plate.

Blot excess oil from skillet. Add wine and pork broth. On high heat, reduce the sauce by half (~4-5 minutes).