Tenderize the pork loin: Lay 20 pork tenderloin flat on a chopping board, cover it with plastic wrap, and repeatedly pound it to flatness with a sturdy cooking utensil.

Butterfly the pork loin: Using a sharp knife, make a lengthwise slit down the center of the center, about 3/4 of the way through so that the meat cut is sliced in half but still connected.

Season the pork loin: Dry rub 1 1/2 tsp Cajun seasoning and 1/2 tsp paprika all over the pork loin.

Microwave the potatoes: Microwave 20 oz potato into a microwave-safe bowl covered with plastic wrap for 10 minutes.

Cook the bacon: On a pan over medium heat, throw in 1 oz raw cured bacon and cook for less than a minute.

Sweat the aromatics: Proceed to throw 1 oz shallot, 1 tbsp garlic, and 4 oz onion, and sauté for around 1 minute until fragrant.

Add 4 oz white mushrooms and 8 oz shiitake mushrooms with 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder and stir for around 3 minutes until browned.

Process the fillings: Once done, take the food off the heat and put it into a food processor. Process until finely minced.

Stuff the pork loin: Spread the pork loin onto a chopping board with a string laid underneath it (preferably near the top) and scoop the fillings into its center.

Wrap the pork loin: Roll the pork loin then use the string to tightly secure it.

Sear the pork loin: Preheat the oven to 400 °F to prepare for step 12. In the meantime, on a skillet over medium heat, add 2 tbsp olive oil and wait for it to heat up. Then, add the stuffed pork loin and sear it for around 10 - 12 minutes. Turn until all the sides are browned.

Roast the pork loin: In an oven heated at 400 °F, roast the pork loin for around 20 - 30 minutes. If you have a meat thermometer, stick it into the meat and check for an internal temperature of around 145 °F.

Mash the potatoes: While waiting for the pork to roast, use a masher to mash the microwaved potatoes.

Cook it on the pan: Add it to a hot pan along with 1 1/2 tbsp unsalted butter. Lightly stir around until well mixed.

Add the dairy products: Add 1/4 cup whole milk and 2 tbsp heavy cream, lower the heat, and continue cooking for another 5 minutes until the potatoes become smooth and thick.

Garnish and serve: When the time's up, remove the stuffed pork loin from the pan, let it sit for a few minutes, then slice it into medium-sized rolls and serve alongside the mashed potatoes. Garnish with 2 tbsp parsley.