Marinated Ibérico Pork with Potatoes

The smell of smoked paprika and lemon hit me the moment I opened the fridge that morning, and I knew the pork had been worth the wait. I'd tucked it in the night before, skeptical that a simple marinade could do much for meat already this good. But when I unwrapped it, the fillet glistened with garlic and rosemary, and I could already imagine how it would taste. Sometimes patience really does pay off in the kitchen.

I made this for a small dinner party last autumn, and my friend who never stops talking went quiet for a solid minute after her first bite. She finally looked up and asked if I'd ordered it from somewhere. The golden potatoes were still crackling, the peppers had that slight char, and the pork sliced like butter. It was one of those nights where the food did all the talking, and I didn't mind one bit.

Ingredients

• Ibérico pork fillet: This is the star, with its rich marbling and nutty flavor, though regular pork tenderloin works beautifully if you can't find it.
• Extra virgin olive oil: Used throughout for richness and to carry the flavors of garlic and herbs into every bite.
• Garlic: Minced for the marinade and sliced thin for the peppers, it adds warmth without overpowering the dish.
• Fresh rosemary: Chop it finely so it melts into the marinade and infuses the pork overnight.
• Smoked paprika: The secret to that deep, Spanish warmth, use it generously on both the pork and potatoes.
• Lemon zest and juice: Brightens the marinade and cuts through the richness of the meat.
• New potatoes: Quartered and roasted until crispy, they soak up all the smoky, herby flavors.
• Red bell peppers: Roasted until tender and sweet, they add color and a gentle contrast to the savory pork.
• Fresh thyme: Tossed with the potatoes, it brings an earthy note that ties everything together.

Instructions

Marinate the Pork:

Whisk together the olive oil, garlic, rosemary, smoked paprika, lemon zest, lemon juice, salt, and pepper until it smells like a Spanish hillside. Coat the pork fillet completely, cover it tightly, and let it rest in the fridge overnight so the flavors sink in deep.

Prepare the Oven:

Preheat your oven to 220°C (425°F) and make sure the racks are positioned to fit both trays. This high heat is what gives the potatoes their crisp edges and the peppers their caramelized sweetness.

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, stirring halfway through, until they're golden and crackling at the edges.

Roast the Red Peppers:

On a separate tray, toss the pepper strips with olive oil, sliced garlic, and a pinch of salt. Slide them into the oven and roast for 20 to 25 minutes until they're tender and just starting to char.

Cook the Pork:

Pat the pork dry, then sear it in a hot ovenproof skillet with a little olive oil for 2 to 3 minutes per side until it's beautifully browned. Transfer the skillet to the oven and roast for 12 to 15 minutes, until the internal temperature hits 63°C, then let it rest for 5 minutes before slicing.

Serve:

Slice the pork into thick medallions and arrange them on plates with the crispy potatoes and sweet peppers. Drizzle any pan juices over the top for extra richness.

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The first time I served this, I plated it up and realized I'd forgotten to say grace or cheers or anything, because everyone had already started eating. My brother looked up mid-chew and said it tasted like vacation. I think that's the highest compliment a dish can get.

Choosing Your Pork

Ibérico pork is worth seeking out if you can find it, the flavor is incomparable, nutty and rich with a texture that stays tender even if you slightly overcook it. If it's not available, a good quality pork tenderloin will still shine here, just watch the cooking time closely since it can be leaner. I've made this both ways, and honestly, the marinade does so much heavy lifting that either option will impress.

Getting the Potatoes Right

The key to crispy roast potatoes is space and heat, so don't crowd the tray or they'll steam instead of crisp. I learned this the hard way after serving a batch that were pale and soft, now I always spread them out and use a hot oven. Stirring them halfway through ensures every side gets golden, and the smoked paprika gives them a subtle smokiness that echoes the pork.

Serving and Pairing

This dish feels fancy but it's actually very forgiving, you can plate it simply or add a handful of fresh parsley and a squeeze of lemon for extra brightness. A Spanish Rioja or Tempranillo is the perfect match, the wine's earthy notes complement the smoked paprika and rosemary beautifully. If you have any leftovers, the sliced pork makes an incredible sandwich the next day with a smear of mustard and some of those cold roasted peppers.

• Let the pork come to room temperature for 15 minutes before searing for even cooking.
• Save the pan juices and drizzle them over the finished plate for extra flavor.
• If you're serving this for guests, prep the marinade and chop the vegetables the night before to save time.

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This is the kind of meal that makes you slow down and savor every bite, and maybe pour a second glass of wine. I hope it becomes one of your go-to dishes when you want to feel like you've really cooked something special.

Recipe Questions & Answers

→ Can I use regular pork tenderloin instead of Ibérico?

Yes, regular pork tenderloin works well as a substitute. Adjust the cooking time slightly as it may cook faster than Ibérico pork, and always check the internal temperature reaches 63°C (145°F).

→ How long does the pork need to marinate?

The pork should marinate for a minimum of 8 hours, but overnight marinating is recommended for the best flavor penetration and tenderness.

→ What temperature should the pork reach when cooked?

The internal temperature should reach 63°C (145°F) for perfectly cooked, slightly pink pork that remains juicy and tender.

→ Can I prepare the potatoes and peppers in advance?

You can cut and season the vegetables a few hours ahead, but for the crispiest potatoes and best-caramelized peppers, roast them fresh just before serving.

→ What wine pairs best with this dish?

A Spanish Rioja complements the smoked paprika and rosemary beautifully, though any medium-bodied red wine with good acidity works well with the rich pork and roasted vegetables.

→ Why do I need to pat the pork dry before searing?

Patting the marinated pork dry removes excess moisture, allowing the meat to develop a proper golden-brown crust when seared in the hot skillet.