Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 small pork tenderloins (about 2 pounds total)
• Kosher salt and freshly ground pepper
• 2 medium shallots, roughly chopped
• 1 medium carrot, roughly chopped
• 4 fresh sage leaves
• 1 cup dry white wine or water
• 1 5-to-6-ounce can light tuna packed in olive oil, drained, reserving 2 tablespoons of the oil
• 2 tablespoons capers, plus more for sprinkling
• 1/3 cup mayonnaise
• Juice of 1 lemon
• 4 ounces baby arugula or mixed field greens (about 4 cups)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over high heat. Season the pork with salt and pepper, then brown on all sides, about 5 minutes. Transfer to a plate. Reduce the heat to medium low; add the remaining 1 tablespoon olive oil, the shallots and carrot to the skillet and cook until the vegetables are just tender, about 5 minutes.
2. Add the sage and wine and bring to a simmer. Return the pork to the skillet along with the tuna and capers. Cover and cook until a thermometer inserted into the pork registers 150, 10 to 15 minutes. Transfer the pork to a cutting board and let rest about 5 minutes.
3. Meanwhile, discard the sage and transfer the remaining contents of the skillet to a blender. Add the reserved tuna oil, the mayonnaise, lemon juice, and salt and pepper to taste; puree until smooth.
4. Slice the pork and divide among plates. Top with the sauce and greens, season with salt and pepper, and sprinkle with more capers. Per serving: Calories 485; Fat 30 g (Saturated 5 g); Cholesterol 103 mg; Sodium 744 mg; Carbohydrate 12 g; Fiber 2 g; Protein 36 g
5. Photograph by Antonis Achilleos