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1
Boil in a large pan enough water to cover the potatoes, and then add the potatoes.
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2
Drain the potatoes, and set aside for a moment.
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3
Add the first six ingredients into a medium mixing bowl, lightly toss to mix, and set aside.
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4
Season the pork loin, and, by that, I mean salt and pepper (and granulated garlic, if you are like me) them to your liking, and place them into a single layer in a very large flat pan.
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5
Broil the pork a few minutes on each side, about 6 or 7 minutes per side, I'd say, until the loin is just barely cooked through.
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6
You need to keep an eye on it every other minute or so.
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7
Set it aside.
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8
Now add the butter and salt and milk to the potatoes, and mash to a nice consistency.
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9
I like little lumps in my mashed potatoes, but to each his or her own.
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10
OK, plating!
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11
One to two half cup plops of mashed potatoes on a plate, depending on whether you have a hunger like a beast, incline slice one of the loins and use your knife to gently lift the whole sliced loin onto the potatoes, add a little liquid from the pan over the loin and potatoes, and then generously adorn the loin with the insalata.
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12
OK, eating!
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13
Get a little bit of the potatoes and the pork and the insalata in every bite.
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14
I think it works with either white or red wine.
