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1
Preheat the oven to 325F.
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2
Season the pork medallions lightly with salt and pepper.
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3
Place one slice of cheese on top of each of 4 medallions and top each slice with 2 sage leaves.
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4
Cover the sage leaves with the prosciutto, then top with another pork medallion, making 4 sandwiches.
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5
Place each sandwich between two sheets of plastic wrap and smack with a mallet or the side of a cleaver to flatten slightly.
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6
Heat the olive oil in a large ovenproof skillet and, when almost smoking, add the pork sandwiches.
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7
Cook over medium-high heat until a nice brown crust forms, 23 minutes, then flip and repeat on the other side.
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8
Place the pan in the oven and cook for an additional 34 minutes, until you can see the cheese start to ooze out of the middle.
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9
Place the pork on a platter and keep warm in the oven while you make the sauce.
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10
Pour off any grease from the pan, then pour in the marsala, lemon juice, zest, and garlic.
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11
Bring to a boil, then simmer until the liquid is reduced by half.
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12
Add the stock and return to a boil.
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13
Simmer over medium-high heat until reduced to 34 tablespoons.
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14
Whisk in the butter and season to taste with salt.
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15
Spoon over the pork and serve.
