Steps

1. Lightly crush 2 cloves of garlic with the side of a knife or the bottom of a pan. This is key to releasing their aroma.
   🕒 01:54
2. Finely mince dill pickles to taste. This is key for creating a smooth sauce.
   🕒 02:20
3. Pat dry any moisture from 2 slices of pork loin with paper towels.
   🕒 02:28
4. Make a few shallow cuts in the fat of the pork loin. This is key to prevent it from curling up while cooking.
   🕒 02:37
5. Season both sides of the pork loin with salt and pepper to taste.
   🕒 03:02
6. Lightly coat the entire pork loin with all-purpose flour to taste, tapping off any excess. This is key for achieving a beautiful sear and a slightly thickened sauce.
   🕒 03:40
7. Peel and chop 400g of potatoes and boil them until tender.
   🕒 03:37
8. Mash the tender boiled potatoes.
   🕒 06:09
9. Add 150cc of milk to the mashed potatoes and mix well.
   🕒 06:26
10. Incorporate 40g of butter into the mashed potatoes and continue mixing.
    🕒 09:39
11. Season the mashed potatoes with salt to taste.
    🕒 09:49
12. Mix in 30g of Parmesan cheese into the mashed potatoes. They are now ready!
    🕒 10:16
13. Heat olive oil to taste in a frying pan over low heat. Add the crushed garlic and 2 sprigs of rosemary, and infuse the oil with their fragrance.
    🕒 04:08
14. Place the pork loin in the pan, fat-side down, and sear until golden brown.
    🕒 04:30
15. Once the fat is browned, sear the entire pork loin. Place the rosemary on top of the meat to prevent it from burning.
    🕒 05:06
16. Once the pork loin is browned on both sides and cooked through, remove it from the pan. Wipe away any excess oil from the pan with paper towels, and remove the garlic and rosemary. This is key to ensuring the sauce isn't too greasy.
    🕒 06:57
17. Return the pan to the heat and add 50cc of white wine. Cook until the alcohol evaporates.
    🕒 07:30
18. Temporarily remove the pork loin from the pan.
    🕒 07:55
19. In the pan with the reduced white wine, add the finely chopped dill pickles and 1 sprig of minced rosemary.
    🕒 08:01
20. Add the pickle juice and 30cc of lemon juice to finish the sauce. Taste and adjust seasoning if needed.
    🕒 08:25
21. Return the pork loin to the pan with the sauce. Add any accumulated juices and spoon the sauce over the meat while simmering briefly. It's ready!
    🕒 08:55
22. Garnish the plated pork loin with chopped parsley to taste for added color and aroma.
    🕒 10:32