Crush the garlic and mix with a tablespoon of mustard and a dash of oil. Rub the pork loin in the mixture and let it marinate for a bit.
Use a non-stick pan or whatever is your easiest frying pan. Pour some olive oil into the hot pan (or use some butter if you prefer)
Sautee the pork loin for 5 minutes on 1 side. Flip over and sautée the other side for 5 minutes. Season with pepper. Take out of the pan, wrap in aluminium foil and set aside on a warm place.
Prepare the sprouts from the recipe ‘Sprout above the rest’.
Cut the mini potatoes in rough halves. Melt butter in a hot frying pan and add the potatoes. Stir them around the pan for a minute or two, to give the potatoes nice brown edges. Sprinkle chopped parsley on top at the last minute.
With your sharpest knife cut the pork loin into large even slices. Place it onto the plate with the sprouts and the potatoes.