Marinated Ibérico Pork With Potatoes (Printable View)

Overnight-marinated Ibérico pork fillet with crispy roast potatoes and caramelized red peppers—Spanish perfection.

# Needed Ingredients:

→ 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

# Directions:

01 - In a mixing bowl, combine olive oil, minced garlic, fresh rosemary, smoked paprika, lemon zest, lemon juice, sea salt, and black pepper. Mix thoroughly to create a uniform paste.
02 - Coat the Ibérico pork fillet completely in the marinade mixture. Transfer to a covered container and refrigerate for a minimum of 8 hours, preferably overnight.
03 - Set oven to 425°F and allow it to reach full temperature.
04 - Toss quartered potatoes with olive oil, sea salt, black pepper, smoked paprika, and thyme leaves. Spread evenly on a baking tray and roast for 35 to 40 minutes, stirring halfway through, until golden and crispy.
05 - Arrange pepper strips on a separate baking tray. Toss with olive oil, sliced garlic, and salt. Roast for 20 to 25 minutes until tender with light caramelization.
06 - Remove marinated pork from refrigerator and pat dry with paper towels. Heat 1 tablespoon olive oil in an ovenproof skillet over medium-high heat. Sear pork for 2 to 3 minutes per side until evenly browned.
07 - Transfer the skillet with seared pork to the preheated oven. Roast for 12 to 15 minutes until internal temperature reaches 145°F. Remove from oven and let rest for 5 minutes before slicing.
08 - Slice the rested pork fillet and arrange on serving plates with roast potatoes and red peppers. Drizzle with pan juices if desired.

# Expert Hints:

01 -
  • The overnight marinade does all the heavy lifting, infusing the pork with deep smoky flavor while you sleep.
  • Everything roasts together in harmony, so you're not juggling a dozen pans at the last minute.
  • It looks like you spent hours fussing, but the actual hands-on work is surprisingly simple.
  • The combination of crispy potatoes, sweet peppers, and tender pork feels like a complete restaurant meal at home.
02 -
  • Don't skip patting the pork dry before searing it, or the marinade will steam instead of creating that gorgeous golden crust.
  • Let the pork rest after roasting; cutting into it too soon sends all those flavorful juices running onto the cutting board instead of staying in the meat.
  • If your oven runs cool, check the pork a few minutes early with a thermometer to avoid overcooking it into dryness.
03 -
  • Marinate the pork for at least 8 hours, but if you can give it a full 24, the flavor deepens even more.
  • Use an instant-read thermometer to check the pork's internal temperature; it's the only way to guarantee perfectly juicy meat every time.
  • If the potatoes aren't crisping up, crank the oven to broil for the last 3 to 4 minutes and watch them closely.
  • Save the marinade and brush it over the pork during the last few minutes of roasting for an extra layer of flavor.
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