Marinated Ibérico Pork With Potatoes

The oven was still warm from baking bread when I decided to try this for the first time on a rainy Saturday. I'd been thinking about that little package of Ibérico pork in the fridge all morning, the one I'd splurged on at the market without a real plan. The scent of rosemary and smoked paprika filling the kitchen while the rain tapped against the window turned an ordinary afternoon into something that felt like a small celebration. By the time the pork came out of the oven, golden and tender, I knew this would become one of those recipes I'd make whenever I wanted dinner to feel a little more intentional.

I made this for a small dinner party once, and I remember standing at the counter slicing the pork while my friends crowded around the kitchen island, drawn in by the smell. Someone said it smelled like vacation, which made me laugh, but I understood what they meant. There's something about the paprika and lemon that makes the whole house feel warmer, more alive. We ended up eating straight from the cutting board, everyone reaching in with forks, and it became one of those nights where the food was just the beginning of the conversation.

Ingredients

• Ibérico pork fillet: This cut is incredibly tender and has a subtle richness that sets it apart, but if you can't find it, regular pork tenderloin works beautifully too.
• Extra virgin olive oil: Use a good one here since it's doing double duty in the marinade and for roasting, and you'll taste the difference.
• Garlic: Fresh cloves, minced fine, release their sweetness into the marinade and mellow as everything cooks.
• Fresh rosemary: Chop it finely so it sticks to the pork and doesn't overpower, just a piney, aromatic backdrop.
• Smoked paprika: The secret ingredient that gives everything a warm, smoky depth without any actual grilling.
• Lemon zest and juice: Brightens the marinade and cuts through the richness of the pork in the best way.
• Small new potatoes: Quartered so they get crispy edges and fluffy centers, they soak up all the flavors on the tray.
• Fresh thyme: A handful of leaves tossed with the potatoes adds an earthy note that ties everything together.
• Red bell peppers: Roasted until they're soft and slightly caramelized, they add a touch of sweetness and color to the plate.

Instructions

Marinate the Pork:

Whisk together the olive oil, garlic, rosemary, smoked paprika, lemon zest, lemon juice, salt, and pepper until it looks like a thick, fragrant paste. Rub it all over the pork fillet, making sure every inch is coated, then cover it tightly and let it sit in the fridge overnight so the flavors really sink in.

Prepare the Oven:

Set your oven to 220°C and let it heat fully while you get everything else ready. A hot oven is key to getting those potatoes crispy and the peppers caramelized.

Roast the Potatoes:

Toss the quartered potatoes with olive oil, salt, pepper, smoked paprika, and thyme until they're evenly coated. Spread them out on a baking tray in a single layer and roast for 35 to 40 minutes, giving them a stir halfway through so they brown evenly and get crispy on all sides.

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're tender and their edges start to char just a little, which brings out their natural sweetness.

Cook the Pork:

Take the pork out of the marinade and pat it dry with paper towels so it sears nicely. Heat a tablespoon of olive oil in an ovenproof skillet over medium-high heat, then sear the pork for 2 to 3 minutes on each side until it's golden brown, then slide the whole skillet into 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 alongside the crispy potatoes and roasted peppers. Drizzle any pan juices over the top if you like, and serve it all while it's still warm.

Save

There was one evening when I made this after a long week, and I remember sitting at the table with just a candle and a glass of Rioja, feeling like I'd given myself a gift. The pork was so tender it practically fell apart under my fork, and the peppers were sweet and soft, and I realized that sometimes the best meals are the ones you make for yourself with a little extra care. It reminded me that cooking doesn't always have to be about feeding a crowd, sometimes it's just about taking the time to make something that feels special.

Choosing Your Pork

Ibérico pork has this incredible marbling and a slightly nutty flavor that comes from the acorn-rich diet of the pigs, but it can be pricey and hard to find. If you're using regular pork tenderloin, it will still be delicious, just make sure it's a good quality cut and trim any silverskin before marinating. I've made this both ways, and while Ibérico is a treat, the marinade does such a good job that even standard pork turns out beautifully tender and flavorful. The key is not to overcook it, pork tenderloin is lean and can dry out quickly if you push it past 63°C.

Getting the Potatoes Just Right

The secret to crispy roast potatoes is making sure they're dry before they go in the oven and giving them enough space so the hot air can circulate. I learned this after a few batches came out soft and pale, and I realized I was crowding the tray. Now I always use two trays if I need to, and I toss them halfway through so every side gets a chance to turn golden. The smoked paprika and thyme add a subtle layer of flavor that makes them taste like they belong with the pork, not just a side thought.

Serving and Pairing Ideas

This dish is elegant enough for a dinner party but easy enough for a weeknight if you've planned ahead with the marinade. I like to serve it with a simple green salad dressed with lemon and olive oil, or sometimes a handful of arugula scattered over the top for a peppery bite. A Spanish red wine, especially a Rioja or a Tempranillo, is a perfect match, the earthy, fruity notes complement the smoky paprika and the richness of the pork.

• Try adding a squeeze of fresh lemon juice over the sliced pork just before serving for an extra burst of brightness.
• Leftovers make an incredible sandwich with crusty bread, some of the roasted peppers, and a smear of aioli.
• If you want to stretch the meal, serve it with a bowl of sautéed greens or roasted asparagus on the side.

Save

This recipe has become one of those reliable favorites that I return to whenever I want something that feels both comforting and a little bit special. I hope it brings as much warmth to your table as it has to mine.

Recipe FAQ

→ Can I use regular pork tenderloin instead of Ibérico?

Yes, regular pork tenderloin works well as a substitute. The cooking time remains similar, though you may want to check the internal temperature a few minutes earlier as regular pork can cook slightly faster than Ibérico.

→ How long should I marinate the pork?

Marinate the pork overnight or for a minimum of 8 hours. This allows the garlic, rosemary, and smoked paprika to fully penetrate the meat, creating maximum flavor and tenderness.

→ What internal temperature should the pork reach?

Cook the pork fillet until it reaches an internal temperature of 63°C (145°F). This ensures the meat is cooked through while remaining juicy and slightly pink in the center.

→ Can I prepare the potatoes and peppers ahead of time?

You can cut and season the potatoes and peppers up to 4 hours in advance, storing them covered in the refrigerator. Roast them fresh when ready to serve for the best texture and flavor.

→ What wine pairs best with this dish?

A Spanish red wine such as Rioja complements the smoky paprika and rich pork beautifully. Alternatively, try a Tempranillo or Garnacha for authentic Spanish pairing.

→ How do I know when the potatoes are done?

The potatoes are ready when they're golden brown and crispy on the outside with a tender interior. Stirring them halfway through cooking ensures even browning on all sides.