Step 1: Wash and peel potatoes. Cut them into roughly equal-sized pieces. Boil in salted water for about 15 minutes until very tender. Drain well.

Step 2: While potatoes boil, slice pork loin into 1.5 cm thick medallions. Season generously with salt and pepper. Peel and slice carrots and parsley root into thin rounds or julienne. Mince garlic. Strip rosemary leaves from the sprig.

Step 3: Heat 20ml of olive oil in a large skillet over medium-high heat. Add pork medallions and sear for 3-4 minutes per side until golden brown and cooked through. Remove pork from the pan and set aside to rest.

Step 4: Add the remaining 10ml of olive oil to the same skillet. Add sliced carrots, parsley root, minced garlic, and rosemary. Sauté for 5-7 minutes until vegetables are tender-crisp. Season with salt and pepper.

Step 5: Lightly smash the boiled potatoes with a fork or potato masher directly in their pot. Add them to the skillet with the sautéed vegetables and gently stir to combine, allowing potatoes to get slightly crispy if desired. Serve the pan-seared pork loin alongside the smashed potatoes and sautéed root vegetables.