Boil in a large pan enough water to cover the potatoes, and then add the potatoes.

Drain the potatoes, and set aside for a moment.

Add the first six ingredients into a medium mixing bowl, lightly toss to mix, and set aside.

Season the pork loin, and, by that, I mean salt and pepper (and granulated garlic, if you are like me) them to your liking, and place them into a single layer in a very large flat pan.

Broil the pork a few minutes on each side, about 6 or 7 minutes per side, I'd say, until the loin is just barely cooked through. You need to keep an eye on it every other minute or so. Set it aside.

Now add the butter and salt and milk to the potatoes, and mash to a nice consistency. I like little lumps in my mashed potatoes, but to each his or her own.

OK, plating! One to two half cup plops of mashed potatoes on a plate, depending on whether you have a hunger like a beast, incline slice one of the loins and use your knife to gently lift the whole sliced loin onto the potatoes, add a little liquid from the pan over the loin and potatoes, and then generously adorn the loin with the insalata.

OK, eating! Get a little bit of the potatoes and the pork and the insalata in every bite. I think it works with either white or red wine.