Marinated Ibérico Pork with Potatoes (Print Version)

Overnight-marinated Ibérico pork with rosemary, paprika, crispy potatoes and caramelized red peppers—Spanish perfection.

# What You'll Need:

→ Pork Marinade

01 - 1.32 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 - 1.54 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

# Cooking Steps:

01 - Combine olive oil, minced garlic, rosemary, smoked paprika, lemon zest, and lemon juice in a bowl. Season with sea salt and black pepper. Thoroughly coat pork fillet with marinade, cover with plastic wrap, and refrigerate for a minimum of 8 hours or overnight.
02 - Set oven temperature to 425°F and allow to fully preheat.
03 - Toss quartered potatoes with olive oil, sea salt, black pepper, smoked paprika, and fresh thyme leaves. Distribute evenly on a baking tray and place in preheated oven.
04 - Roast potatoes for 35 to 40 minutes, stirring halfway through cooking, until golden brown and crispy on exterior.
05 - Place pepper strips on a separate baking tray. Toss with olive oil, sliced garlic, and pinch of salt. Transfer to oven and roast for 20 to 25 minutes until tender with light caramelization.
06 - Remove pork from marinade and pat dry with paper towels. Heat 1 tablespoon olive oil in an ovenproof skillet over medium-high heat. Sear pork fillet for 2 to 3 minutes on each side until deeply browned on all surfaces.
07 - Transfer skillet with seared pork to preheated oven and roast for 12 to 15 minutes until internal temperature reaches 145°F when measured with meat thermometer at thickest point.
08 - Remove pork from oven and allow to rest for 5 minutes before slicing to retain juices and ensure optimal tenderness.
09 - Arrange sliced pork fillet on serving plates alongside roasted potatoes and red peppers. Drizzle with pan juices if desired.

# Expert Advice:

01 -
  • The overnight marinade does all the work, so you just sear and roast without fussing.
  • Ibérico pork has a rich, almost buttery flavor that tastes like a splurge even when it is not.
  • Everything roasts together in harmony, filling your kitchen with the kind of smell that makes people wander in asking whats for dinner.
  • Its impressive enough for guests but simple enough that you will not be stressed in the kitchen.
02 -
  • Do not skip patting the pork dry before searing, or it will steam instead of browning and you will miss that beautiful crust.
  • Let the pork rest after roasting, it keeps the juices inside instead of running all over your cutting board.
  • If your oven runs hot, check the pork a few minutes early to avoid overcooking it into toughness.
03 -
  • Use a meat thermometer to check the pork, guessing leads to overcooked meat more often than not.
  • If you do not have an ovenproof skillet, sear the pork in a regular pan and transfer it to a baking dish for roasting.
  • Make extra marinade and save it for chicken or lamb, it works beautifully on anything you want to taste like a Spanish summer.
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