Marinated Ibérico Pork With Potatoes (Printable)

Overnight-marinated Ibérico pork with rosemary, smoked paprika, roasted potatoes, and caramelized red peppers.

# What You Need:

→ Pork Marinade

01 - 1.3 lbs Ibérico pork fillet, trimmed
02 - 3 tbsp extra virgin olive oil
03 - 3 cloves garlic, minced
04 - 2 tbsp fresh rosemary, finely chopped
05 - 1 tbsp smoked paprika
06 - Zest of 1 lemon
07 - 2 tbsp fresh lemon juice
08 - 1 tsp sea salt
09 - 0.5 tsp freshly ground black pepper

→ Roast Potatoes

10 - 1.5 lbs small new potatoes, quartered
11 - 2 tbsp olive oil
12 - 1 tsp sea salt
13 - 0.5 tsp black pepper
14 - 1 tsp smoked paprika
15 - 1 tbsp fresh thyme leaves

→ Red Peppers

16 - 2 large red bell peppers, seeded and cut into strips
17 - 1 tbsp olive oil
18 - 1 clove garlic, thinly sliced
19 - Pinch of salt

# Directions:

01 - In a mixing bowl, combine olive oil, minced garlic, rosemary, smoked paprika, lemon zest, and lemon juice. Season with sea salt and black pepper. Coat pork fillet thoroughly in marinade, cover with plastic wrap, and refrigerate for a minimum of 8 hours or overnight.
02 - Set oven temperature to 425°F and allow 15 minutes for full preheating.
03 - In a large bowl, toss quartered potatoes with olive oil, sea salt, black pepper, smoked paprika, and fresh thyme leaves. Spread evenly on a baking tray and roast for 35 to 40 minutes, stirring halfway through cooking, until golden and crispy.
04 - Place bell pepper strips on a separate baking tray. Toss with olive oil, sliced garlic, and a pinch of salt. Roast for 20 to 25 minutes until tender with light caramelization.
05 - Remove pork from marinade and pat dry with paper towels. Heat 1 tbsp olive oil in an ovenproof skillet over medium-high heat. Sear pork fillet for 2 to 3 minutes per side until browned on all surfaces.
06 - Transfer skillet with seared pork to preheated oven and roast for 12 to 15 minutes until internal temperature reaches 145°F when measured with a meat thermometer. Remove from oven and allow pork to rest for 5 minutes before slicing.
07 - Slice rested pork fillet into 0.5-inch slices. Arrange on serving plates with roasted potatoes and red pepper strips. Optionally drizzle with pan juices for enhanced flavor.

# Expert Hints:

01 -
  • The overnight marinade does all the heavy lifting, turning a simple pork fillet into something that tastes like it came from a Spanish countryside kitchen.
  • Everything roasts together in the oven, so you're not stuck at the stove while your guests wait.
  • The crispy potatoes and sweet peppers soak up all the smoky, garlicky flavors and make the plate feel complete without any fuss.
  • It looks impressive enough for a dinner party but feels easy enough that you won't panic halfway through.
02 -
  • Pat the pork dry before searing or it will steam instead of brown, and you'll miss out on that crispy, caramelized crust.
  • Don't skip the resting time after roasting because the juices need a moment to settle back into the meat, or they'll all run out onto the cutting board.
  • If your oven runs cool, check the pork a few minutes early with a thermometer because overcooked pork turns dry and chalky fast.
03 -
  • Always let your meat come to room temperature for 20 minutes before searing so it cooks evenly and doesn't seize up in the hot pan.
  • Save the marinade and brush it over the pork during the last few minutes of roasting for an extra hit of flavor.
  • Invest in a good instant read thermometer because guessing doneness by touch is how you end up with overcooked or undercooked meat.
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