Remove the white fat and silver skin from the pork loins, then cut eight 2½ inch thick pork medallions. Reserve the tenderloin ends for some other great recipe.
Coat each tenderloin medallion with some oil, season with salt & pepper, then wrap with a piece of prosciutto that's been folded in half longways. Tie with a piece of butcher string and go get your grill started.
While the grill is heating up, start the sauce by prepping all the ingredients. Once prepped, combine the extra virgin olive oil with lime juice, lime zest, sage, garlic and rosemary in a small bowl.
Season with salt & pepper and transfer herb sauce to a shallow dish that is big enough to serve the pork medallions.
When the grill is hot, cook the medallions, covered, for about 5 minutes per side. Your goal is to reach a center temperature of 145º F. using your instant-read thermometer if you use one. If not, just don't overcook this tender cut of pork. Personally, I would rather put the meat back on the grill for a minute or two than serve it overcooked.
When perfectly cooked, just like you like them, transfer the pork medallions to the shallow dish with the herb sauce. Let the meat rest for about 4 minutes while flipping every 30 seconds to coat the meat with the sauce.
Cut off the butcher string and serve family style or plate each medallion with your side dish and spoon some sauce over each medallion.