Combine sage, rosemary, garlic and pepper. Set aside. Double-butterfly the tenderloins and flatten to about 1/2 inch thickness. Cover each tenderloin with 2 slices hama nd 1/2 cup cheese. Roll up and tie with kitchen string.

Lightly brush each roast with olive oil and rub with herb mixture. Heat 1 1/2 tsp oil in skillet over medium-high heat. Add roasts, turning often, and brown 3-5 minutes. Transfer to oven dish and roast on 450 degrees for about 15-20 minutes, untill internal temperature reaches 145 degrees. Remove from oven, cut string and let rest for 10 minutes. Slice into 1-inch slices and enjoy.