Keep the serving plates warm on the stove while you're preparing the dish.
Preheat the oven to 215°C/425°F.
Pat the pork fillet(s) dry and sprinkle all over with salt and pepper. Divide up the number of prosciutto slices and sage leaves equally to wrap the required number of fillets. Wrap 1 fillet at a time. On a work surface, lay out the prosciutto slices lengthwise, extending away from you, and with a slight overlap along the sides. Scatter the sage leaves crosswise on top. Put one pork fillet on top of the sage across the middle of the prosciutto "sheet", tucking the end of the fillet underneath if very thin, for more uniform cooking. Wrap the prosciutto around the fillet to enclose it, then transfer the wrapped fillet, seam side down, to a roasting pan.
Wrap the remaining fillets in the same manner, then put them in the roasting pan 5 cm apart. Brush the prosciutto all over with the oil.
Roast the pork in the middle of the oven until a thermometer inserted in centre of the meat reaches 66°C/150°F. A pork fillet is at its best when slightly "pink": as a reference only, you may estimate a cooking time of about 25 min for a fillet weighing 450 g, or about 22 min for a 300 g fillet (the exact cooking time depends on the actual temperature of your oven and the fillet size). When the meat is done, take it out of the oven, cover it loosely with foil and let stand 5-10 minutes before slicing to allow the juices to distribute evenly.
Meanwhile, pour a few teaspoons of hot water in the roasting pan to dilute the meat drippings and spoon this sauce over the pork slices. Serve on the warmed plates.
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