Spanish Hot Tenderloin

The family really enjoyed this one.

2 large pork tenderloins
Salt and cayenne papper
2 onions
butter
1/4 lb mushrooms
1 lb potatoes, peeled and grated
1/4 cup heavy cream
4 to 5 tbsp grated medium to sharp cheese
1 to 2 tbsp finely chopped parsley

Cut each tenderloin into fairly thick slices and flatten with a heavy spoon or mallett. Sprinkle with salt and cayenne pepper; brown them on each side in butter or olive oil.  Arrange slices closely together in a greased ovenproof dish.  Finely dice onions and mushrooms; fry them for a few minutes.  Add grated potatoes; stir for about 4 minutes.  Add more salt and cayenne to taste and then add the cream.  Toss until blended; arrange on top of meat.  Sprinkle with grated cheese and parsley; drizzle generously with melted butter.  Bake at 400F for 20 to 25 minutes.  Serve with a green salad.