Marinated Ibérico Pork with Potatoes (Printable)

Overnight-marinated Ibérico pork fillet roasted with crispy potatoes and sweet red peppers for a Spanish feast.

# What You'll Need:

→ Pork Marinade

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

→ Roast Potatoes

10 - 1.5 lb small new potatoes, quartered
11 - 2 tablespoons olive oil
12 - 1 teaspoon sea salt
13 - 0.5 teaspoon black pepper
14 - 1 teaspoon smoked paprika
15 - 1 tablespoon fresh thyme leaves

→ Red Peppers

16 - 2 large red bell peppers, seeded and cut into strips
17 - 1 tablespoon 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 the pork fillet thoroughly in this mixture, transfer to a container, cover, and refrigerate for a minimum of 8 hours or overnight.
02 - Preheat your oven to 425°F (220°C).
03 - In a bowl, toss quartered potatoes with olive oil, sea salt, black pepper, smoked paprika, and fresh thyme leaves. Spread evenly on a baking tray and place in the preheated oven. Roast for 35 to 40 minutes, stirring halfway through cooking, until golden and crispy on the exterior.
04 - Place pepper strips on a separate baking tray. Toss with olive oil, thinly sliced garlic, and a pinch of salt. Roast for 20 to 25 minutes, until tender and lightly caramelized at the edges.
05 - Remove pork from the marinade and pat dry with paper towels. Heat 1 tablespoon olive oil in an ovenproof skillet over medium-high heat. Sear the pork fillet for 2 to 3 minutes on each side until deeply browned. Transfer the skillet to the oven and roast for 12 to 15 minutes until the internal temperature reaches 145°F (63°C). Remove from oven and allow to rest for 5 minutes before slicing.
06 - Slice the rested pork fillet and arrange on serving plates alongside the roasted potatoes and red peppers. Drizzle with pan juices if desired.

# Expert Advice:

01 -
  • The overnight marinade does all the heavy lifting, so the actual cook feels effortless.
  • Everything roasts together in the oven, which means less juggling and more time to set the table.
  • Ibérico pork has this rich, almost nutty flavor that makes even a simple meal feel special.
  • The crispy potatoes and sweet peppers turn it into a full plate without needing extra sides.
02 -
  • Don't skip patting the pork dry before searing, or it will steam and turn gray instead of caramelizing.
  • Let the pork rest after roasting; cutting it too soon releases all the juices onto the cutting board instead of into each bite.
  • If your oven runs hot, check the potatoes at 30 minutes so they don't burn.
03 -
  • Bring the pork to room temperature for 20 minutes before searing so it cooks more evenly.
  • Use two trays for the vegetables so they roast instead of steam, and rotate them halfway through for even browning.
  • Save the marinade and brush it over the pork during the last few minutes of roasting for an extra hit of flavor.
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