Think of this as an American take on classic steak carpaccio. But the meat is pork and it’s cooked with smoke. You thinly slice the smoked pork loin, lay it on a plate, and then top it with greens dressed with a simple anchovy vinaigrette. The smoked pork tastes almost like Canadian bacon but without the curing. To get a jump on things, you can smoke the loin up to a week ahead of time and keep it in the fridge. For that matter, you can make the vinaigrette ahead too. Keep those elements in the fridge, and this dish is the perfect last-minute lunch or light supper.