Combine sage, oil, garlic, pepper and salt in small bowl. Arrange one quarter of the prosciutto slices slightly overlapping on sheet of wax paper. Spread top with 1 1/2 teaspoons sage mixture; top with 1 pork tenderloin.
Using wax paper as a guide, roll up from one long end to cover pork with prosciutto. Transfer to roasting pan. Repeat with remaining sage mixture, prosciutto and pork. (Can be made ahead. Cover and refrigerate up to 24 hours. Remove from refrigerator 1 hour before roasting).
Roast pork 25 minutes or until meat thermometer inserted in thickest part reaches 160ºF. Transfer pork to cutting board; cover and keep warm.
Heat juices in roasting pan over medium-high heat. Add vinegar and chicken broth and boil 2 minutes. Strain through fine sieve. Makes 1 cup.
Slice pork 1/2 inch thick; transfer to warm platter. Spoon sauce over top and garnish with fresh herbs.