Save to Pins There was a chill in the air the evening I first cooked Ibérico pork, and the kitchen smelled like rosemary and smoke before I even turned on the oven. I had bought the fillet on a whim at a Spanish market, drawn in by the deep color and the vendor's insistence that it needed nothing more than good olive oil and time. That night, I learned that patience—letting the meat sit in its marinade while I slept—was half the magic. The next day, when I pulled it from the fridge, the garlic and paprika had worked their way into every fiber, and I knew dinner was already halfway to perfect.
I made this for my sister's birthday one year, and she still brings it up every time we talk about food. She had just moved into a new apartment, and I wanted to cook something that felt like celebration without requiring her to own a dozen pans. We ate at her wobbly kitchen table with mismatched chairs, and the pork came out so tender it barely needed a knife. The potatoes were crispy on the edges, the peppers sweet and soft, and for a moment everything felt exactly right.
Ingredients
- Ibérico pork fillet: This Spanish pork is prized for its marbling and deep flavor, but if you cannot find it, a good quality pork tenderloin works beautifully with just a few extra minutes of resting time.
- Extra virgin olive oil: Use the good stuff here, it carries the marinade into the meat and crisps the potatoes without any heaviness.
- Garlic: Mince it finely so it melts into the marinade and does not burn when you sear the pork.
- Fresh rosemary: Chop it well so the needles soften and release their piney warmth without poking you later.
- Smoked paprika: This is the soul of the dish, adding a gentle smokiness that tastes like summer evenings and open fires.
- Lemon zest and juice: Brightness cuts through the richness and keeps everything lively and fresh.
- New potatoes: Their waxy texture holds up to roasting and gets crispy on the outside while staying creamy inside.
- Red bell peppers: Roasting them brings out their natural sweetness and a hint of char that balances the savory pork.
- Fresh thyme: A few leaves scattered over the potatoes add a subtle earthiness that ties everything together.
Instructions
- Marinate the Pork:
- Whisk together olive oil, garlic, rosemary, smoked paprika, lemon zest, lemon juice, salt, and pepper in a bowl until it smells like a Spanish hillside. Rub the marinade all over the pork fillet, cover it tightly, and let it rest in the fridge overnight so the flavors soak in deep.
- Prepare the Oven:
- Preheat your oven to 220°C (425°F) and let it get properly hot. This high heat is what gives the potatoes their golden crust and the peppers their sweet, caramelized edges.
- Roast the Potatoes:
- Toss the quartered potatoes with olive oil, salt, pepper, smoked paprika, and thyme, then spread them out on a baking tray in a single layer. Roast for 35 to 40 minutes, giving them a stir halfway through so every side gets crispy and golden.
- Roast the Red Peppers:
- On a separate tray, toss the pepper strips with olive oil, sliced garlic, and a pinch of salt. Roast them for 20 to 25 minutes until they are tender, slightly charred, and smelling sweet.
- Cook the Pork:
- Pat the pork dry with paper towels, then heat a tablespoon of olive oil in an ovenproof skillet over medium high heat until it shimmers. Sear the fillet for 2 to 3 minutes per side until deeply browned, then transfer the whole skillet to the oven and roast for 12 to 15 minutes until the internal temperature hits 63°C (145°F), then let it rest for 5 minutes before slicing.
- Serve:
- Slice the pork into thick medallions and arrange them on plates alongside the crispy potatoes and sweet roasted peppers. Drizzle any pan juices over the top for extra richness and flavor.
Save to Pins 
Save to Pins The first time I served this to friends, one of them scraped up every last bit of the pan juices with a piece of bread and declared it the best part of the meal. I realized then that this dish is not just about the pork or the potatoes, it is about the way everything comes together on the plate, each element making the others taste better. We lingered at the table long after the plates were empty, talking and laughing, and I felt the quiet pride of having fed people something that made them happy.
Choosing Your Pork
Ibérico pork is worth seeking out if you can find it, but do not let its absence stop you from making this recipe. Regular pork tenderloin is leaner, so it benefits from the marinade even more, and a few extra minutes of resting will keep it juicy. I have made this both ways, and while Ibérico has a richer, almost nutty flavor, a good tenderloin with care and attention comes close. The marinade is forgiving and generous, and it will make whatever pork you use taste like something special.
Getting the Potatoes Right
The secret to truly crispy potatoes is space and heat. If you crowd them on the tray, they steam instead of roast, and you end up with sad, pale wedges. Spread them out in a single layer, give them room to breathe, and resist the urge to stir them too often. I learned this the hard way after a dinner where my potatoes came out limp and disappointing, and I have never made that mistake again. The smoked paprika and thyme are not just flavor, they help the potatoes brown beautifully and smell incredible as they roast.
Serving and Pairing Ideas
This dish feels like a celebration even on a regular Tuesday night, and it pairs beautifully with a Spanish red wine like Rioja or Tempranillo. I like to add a handful of fresh parsley or a squeeze of lemon over the top just before serving, it brightens everything and makes the plate look alive. If you have leftovers, the pork is wonderful sliced thin and tucked into sandwiches the next day, and the potatoes reheat surprisingly well in a hot oven.
- Add a simple green salad with sherry vinegar dressing to balance the richness.
- Serve with crusty bread to soak up any pan juices or olive oil.
- Try roasting cherry tomatoes alongside the peppers for extra sweetness and color.
Save to Pins 
Save to Pins This recipe has become one of my favorite ways to feed people I care about, and I hope it finds a place in your kitchen too. There is something deeply satisfying about a meal that looks elegant but feels easy, and this one delivers every time.
Questions & Answers
- → Can I use regular pork tenderloin instead of Ibérico?
Yes, regular pork tenderloin works well as a substitute. Monitor cooking time closely as it may cook faster than Ibérico pork, which has more marbling.
- → How long should I marinate the pork?
Marinate overnight or for a minimum of 8 hours to allow the flavors of rosemary, garlic, and smoked paprika to fully penetrate the meat.
- → What internal temperature should the pork reach?
Roast until the internal temperature reaches 63°C (145°F) for juicy, slightly pink pork. Always let it rest for 5 minutes before slicing.
- → Can I prepare the vegetables ahead of time?
You can quarter the potatoes and slice the peppers in advance, but roast them fresh for the best texture and flavor.
- → What wine pairs well with this dish?
A Spanish Rioja or other medium-bodied red wine complements the smoked paprika and rich pork flavors beautifully.
- → How do I know when the potatoes are done?
Roast for 35-40 minutes at 220°C, stirring halfway through. They should be golden brown on the outside and tender inside with crispy edges.