Preheat the oven to 400°F (200°C). Cut the pork lengthwise, but not all the way through, so it opens like a book. Between 2 sheets of plastic wrap, pound the pork with a meat mallet to an even 1/4-inch (5 mm) thickness. Season all over with salt and pepper. Place a layer of sage leaves over top. Roll tightly into a log and tie with butcher’s twine.

Combine 2 tbsp (30 mL) oil, ancho chili powder, paprika, ginger and garlic. Rub mixture over the pork. Heat the remaining oil in a nonstick skillet set over medium-high heat. Sear pork on all sides, cooking for 6 to 8 minutes or until evenly golden brown.

Transfer to a baking sheet; set aside. Add the spread and vinegar to the skillet. Cook, stirring occasionally, for 3 to 5 minutes or until thick and syrupy; reserve juices in the skillet. Brush all over the pork.

Bake for 15 to 18 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside. Tent with foil and rest for 5 minutes. Remove butcher’s twine. Slice pork on the diagonal.