Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/4-inch rounds. Toss potatoes and 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Arrange in a single layer and season with salt and pepper. Roast in the middle of the oven, until golden-brown, 25-28 min.

While potatoes roast, roughly chop parsley. Peel, then mince or grate garlic. Whisk together mayo, mustard, 1 tsp horseradish, 1/4 tsp sugar, 1/8 tsp black pepper (dbl all for 4 ppl), in a medium bowl. Set aside.

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 oil (dbl for 4 ppl), then pork. Pan-fry, until cooked through, 4-6 min per side.**

When pork is done, remove pan from heat and transfer to a plate. Brush over half the white BBQ sauce. Cover and set aside. Wipe the pan clean.

Heat the same pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl). Stir, until butter melts, 30 sec. Add garlic and corn. Cook, stirring occasionally, until corn is warmed through, 2-3 min. Stir in half the parsley. Season with salt and pepper.

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