1. Preheat your oven to 400°F (200°C).

2. Peel and chop the almond potatoes into large chunks. Boil them in salted water until tender, then drain the water. Add 25 grams (0.88 ounces) of butter, 1 teaspoon of salt, and 1 pinch of black pepper. Mash the potatoes with a fork until smooth.

3. In a large pan, heat 2 tablespoons of butter over medium heat. Add the pork tenderloin and cook until browned on all sides, about 5 minutes.

4. Remove the pork tenderloin from the pan and set it aside. Add 2 tablespoons of balsamic vinegar to the pan and stir to deglaze. Bring the mixture to a simmer and cook until the sauce has thickened, about 5 minutes.

5. Add the fresh thyme, parsley, and crushed pink peppercorns to the pan and stir to combine. Cook for an additional 1 minute.

6. Return the pork tenderloin to the pan and spoon the balsamic sauce over the top. Transfer the pan to the preheated oven and cook for 15-20 minutes, or until the pork reaches an internal temperature of 145°F (63°C).

7. Remove the pan from the oven and let the pork rest for 5 minutes before slicing and serving with the mashed potatoes and a sprinkle of grated Västerbotten cheese.