Pork fillet with sage and mascarpone sauce and little roasters

Ingredients

• 500 -600g pork tenderloin, fat and sinew removed
• 12 sage leaves
• freshly ground black pepper
• 6 slice (80g) prosciutto (approx.)
• 300 gram small potatoes, halved
• 2 tablespoon olive oil, to brush
• Mascarpone sauce
• 1/4 cup white wine
• 2 shallots, roughly chopped
• 1/3 cup chicken stock
• 1 tablespoon wholegrain mustard
• 1 teaspoon Dijon mustard
• 2 tablespoon fresh sage leaves, chopped
• 1/4 cup mascarpone
• salt and freshly ground black pepper