Method:

1. Heat a medium fry pan.
2. Butterfly pork loins to get four thin pieces, season with salt and pepper.
3. Lay one piece of pancetta over each piece of pork, followed by one large safe leaf. Add olive oil to the pan, then add pork to the pan. Sear on each side until golden , about 2-3 minutes each side.
4. Remove pork from the pan. Add garlic and flour to the pan and cook out for 1 minute. Add remaining sage to pan.
5. Deglaze with white wine, then add stock. Return pork to pan and cook through for 5 minutes.