Before starting, preheat the oven to 450°F. Wash and dry all produce.Heat Guide for Step 2: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicy and 1 tsp (2 tsp) extra-spicy! Cut potatoes into 1/4-inch rounds. Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange potatoes in a single layer. Roast in the middle of the oven until tender and golden-brown, 25-28 min.

Meanwhile, whisk together mayo, Dijon, creamy horseradish sauce, 1/4 tsp (1/2 tsp) sugar and 1/4 tsp (1/2 tsp) cracked black pepper in a medium bowl. (NOTE: Reference heat guide.) Set aside. Roughly chop parsley.

Pat pork dry with paper towels, then season with salt and pepper.Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden-brown and cooked through, 4-6 min per side.** (NOTE: Work in batches, if necessary.)

When pork is cooked through, remove the pan from heat, then transfer pork to a plate. Brush half the white BBQ sauce over top. Cover to keep warm. Carefully wipe the pan clean.

Drain, rinse, then pat dry half the can of corn (whole can for 4 ppl).Heat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted, 30 sec. Add garlic puree and corn. Cook, stirring occasionally, until corn is warmed through, 2-3 min. Season with salt and pepper. Stir in half the parsley.

Slice pork. Divide pork, corn and potatoes between plates.Spoon any pork juices from the plate and remaining white BBQ sauce over pork. Sprinkle remaining parsley over top.