Marinated Ibérico Pork with Potatoes (Printable)

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

# What You 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 - ½ 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 - ½ 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

# How to Make It:

01 - Combine olive oil, minced garlic, rosemary, smoked paprika, lemon zest, and lemon juice in a mixing bowl. Season with sea salt and black pepper. Thoroughly coat pork fillet with marinade, cover with plastic wrap, and refrigerate for minimum 8 hours or overnight.
02 - Set oven to 425°F and allow 15 minutes for preheating before roasting.
03 - Toss quartered potatoes with olive oil, sea salt, black pepper, smoked paprika, and thyme leaves. Distribute evenly on a baking tray. Roast for 35 to 40 minutes, stirring halfway through cooking, until golden brown and crispy on edges.
04 - Arrange pepper strips on a separate baking tray. Toss with olive oil, sliced garlic, and salt. Roast for 20 to 25 minutes until peppers are tender with light caramelization at edges.
05 - 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 2 to 3 minutes per side until deeply browned. Transfer skillet to oven and roast 12 to 15 minutes until internal temperature reaches 145°F. Rest for 5 minutes before slicing.
06 - Slice pork fillet and arrange on individual plates alongside roasted potatoes and red peppers. Drizzle with pan juices if desired.

# Expert Suggestions:

01 -
  • The overnight marinade turns the pork unbelievably tender and fragrant without any fuss.
  • Everything roasts together in the oven, so you can relax instead of juggling pans.
  • It looks and tastes like a restaurant dish but uses simple ingredients you probably already have.
  • The crispy potatoes and sweet peppers make it a complete meal on one plate.
02 -
  • Don't skip the resting time after roasting the pork, it keeps all the juices inside instead of running onto your cutting board.
  • Pat the pork dry before searing or it will steam instead of browning, and you'll miss out on that gorgeous crust.
  • Use two separate trays for the potatoes and peppers so they roast evenly and don't steam each other.
03 -
  • Use a meat thermometer to check the pork, pulling it at exactly 63°C ensures it stays juicy and slightly pink in the center.
  • If your skillet isn't ovenproof, sear the pork in a regular pan and transfer it to a baking dish before roasting.
  • Toss the potatoes in the paprika and thyme right before roasting so the herbs don't burn in the oven.
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