Place each tenderloin between 2 pieces of plastic wrap and pound until about 1/4-1/2" thick (they should be about 5 inches long)
Pat pork dry and sprinkle with salt/pepper.
Place 1 slice of prosciutto on top of each pork slice and wrap extra around the bottoms.
Dip bottom of sage leaves in egg whites and place on top of pork slice (egg-side down).
Cover with plastic wrap again and pound lightly until sage and prosciutto are adhered to the pork.
Heat 2 Tablespoons of the olive oil in a large skillet over med-high heat.
Add pork (prosciutto-side down) and cook until lightly browned (2-4 minutes).
Flip and cook on 2nd side until lightly browned and done in the middle (2-4 minutes). Cook in batches if necessary.
When pork is done, remove from the skillet and cover with foil to keep warm.
Add remaining 1 Tablespoon of olive oil to skillet used for pork and heat on med-high heat.
Add garlic and minced sage and cook for 30-60 seconds, or until fragrant.
Stir in broth and wine and simmer until reduce to about 1/2 cup (about 5 minutes), scraping up any brown bits from the bottom.
Reduce heat to low and whisk in butter, meat juice, and lemon juice and heat until butter is melted and sauce is heated through.
Serve pork with sauce spooned over.
Nutrition Info Per Serving: Calories 726 Total Fat 39 g Cholesterol 281 mg Sodium 2746 mg Potassium 1578 mg Total Carbohydrate 5 g Dietary Fiber 0 g Sugars 4 g Protein 83 g