Heat 1 tablespoon of olive oil in a large skillet over high heat.

Season the pork tenderloin with kosher salt and pepper.

Sear the pork on all sides until browned.

Transfer the seared pork to a plate.

Reduce the heat to medium-low.

Add the remaining olive oil to the skillet, followed by the chopped shallots and carrot.

Cook the shallots and carrots until they are just tender, about 5 minutes.

Add the sage leaves and dry white wine to the skillet.

Bring the mixture to a simmer.

Return the pork to the skillet, adding the tuna (drained, but oil reserved) and capers.

Cover the skillet and cook until a thermometer inserted into the pork registers 145°F (63°C), approximately 10-15 minutes.

Transfer the cooked pork to a cutting board and let it rest for 5 minutes.

Discard the sage leaves from the skillet.

Transfer the remaining contents of the skillet to a blender.

Add the reserved tuna oil, mayonnaise, lemon juice, kosher salt, and pepper to the blender.

Puree the mixture until smooth to create the tonnato sauce.

Slice the rested pork into thin slices.

Divide the sliced pork among plates.

Top the pork with the prepared tonnato sauce.

Season with additional kosher salt and pepper to taste.

Sprinkle with more capers for garnish and added flavor.