Peel potatoes and cut into 4–8 pieces, depending on size.

Rinse well, cover with cold water, season with salt, and bring to a boil.

Cook over medium heat, covered, for 10–12 minutes; check for doneness by piercing with a fork.

Finely chop parsley, dice onion, and remove membranes from sweet pepper before cutting it into 0.5 cm cubes.

Add pork tenderloin slices to pan with 1 tablespoon vegetable oil and let them brown well. Stir, then add onion and sweet pepper and cook over high heat for 3 minutes, stirring constantly.

Stir in tomato paste and goulash spice blend and sauté for 30 seconds.

Carefully pour in 1 cup water, stir, bring sauce to a boil, then cover and leave it to simmer over the lowest heat for 15 minutes.

Taste for salt at the very end.

When potatoes are cooked, drain them, reserving half a cup of the cooking water.

Mash in your usual way — through a sieve, with a potato masher, or using a potato ricer.

Fold in butter and bring mash to your preferred consistency with the reserved cooking liquid, tasting for salt as you go.

Divide mash between plates, make a small well with the back of a spoon, nestle in meat and vegetables, then spoon over pan sauce and finish with chopped parsley.