Marinated Pork Tenderloin With Mashed Potatoes - cooking recipe

Ingredients

1 None lime, thinly sliced
3 tbsp parsley, chopped
4 tbsp sherry
2 tbsp lime juice
2 tbsp capers, drained
1 tbsp pink peppercorns
4x 6 oz pork cutlets, sliced thin
1 tbsp butter
2 None onions, finely chopped
2 lbs potatoes, peeled and cubed
1 lb sweet potatoes, peeled and cubed
1 None cucumber
4 tbsp white wine vinegar
1/2 tsp sugar
5-6 tbsp oil
3/4 cup 2% milk

Preparation

Mix the lime slices and parsley with the sherry, lime juice, capers and pink peppercorns. Spread over the pork and leave to marinate for 30 mins.
Melt the butter in a large skillet and saute half the onions and both kinds of potatoes. Season with salt then add 1 2/3 cups of water. Cover and cook for 15-20 mins.
Peel and thinly slice the cucumber, sprinkle with salt and allow to drain. Mix the vinegar with 4 tbsp of water, the remaining onion, sugar and a pinch of pepper. Beat in 3 tbsp of the oil. Mix with the cucumber and set aside.
Remove the pork from the marinade and pat dry. Reserve the marinade. Heat 2-3 tbsp oil in a skillet and saute the cutlets for 3-4 mins, turning. Add the marinade and cook briefly.
Drain half the water from the potatoes, add the milk and mash to a puree. Season to taste with salt and pepper. Serve the pork with the mashed potato and cucumber salad.