Peel potatoes, cut into quarters or sixths, cover with cold water, add pinch of salt, and boil for 12–15 minutes over medium heat once simmering.

Once fork-tender, drain—reserve a third of cup of cooking water to adjust mash consistency later.

Slice onion into thin half-moons, julienne bell pepper and carrots, roughly chop garlic and cilantro. Reserve a few whole leaves for garnish.

Heat tablespoon of neutral oil in a frying pan over medium-high heat.

Add pork tenderloin in two or three batches to maintain a high cooking temperature.

This ensures a golden crust rather than steaming the meat.

Sear on both sides and cook for a couple more minutes, stirring frequently.

Stir in onion and spice mix for meat into the skillet, then cook for another two minutes.

Add carrots and cook for two more minutes.

Toss in bell pepper, cilantro, and garlic. Season with salt.

Sauté everything together for one minute, carefully pour in third of a cup of water, and leave uncovered over medium heat.

Stir from time to time while you'll finish the mashed potatoes.

Mash potatoes using your preferred method: a traditional masher or a fine sieve. Do not use blender.

Fold in softened butter and a splash of potato cooking water, mix thoroughly, and taste for salt.

Take a final taste of pork and vegetables, adjusting salt and pepper if needed.

Divide mash between plates.

Create a small well in it with the back of a spoon to nestle the meat and vegetables, finishing with pan sauce.