Marinated Ibérico Pork With Potatoes (Printer-Friendly)

Overnight-marinated Ibérico pork with crispy roast potatoes and caramelized red peppers—a Spanish-inspired feast.

# What You 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 - ½ 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 - 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 Steps:

01 - In a mixing bowl, combine olive oil, minced garlic, rosemary, smoked paprika, lemon zest, and lemon juice. Season with sea salt and black pepper. Mix until well combined.
02 - Thoroughly coat the pork fillet with the marinade mixture. Cover tightly and refrigerate for a minimum of 8 hours, preferably overnight, to develop deep flavor.
03 - Set oven temperature to 425°F and allow 15 minutes for preheating.
04 - Toss quartered potatoes with olive oil, sea salt, black pepper, smoked paprika, and thyme leaves. Distribute evenly on a baking tray in a single layer.
05 - Place baking tray in preheated oven and roast for 35 to 40 minutes, stirring halfway through cooking, until golden and crispy.
06 - Arrange pepper strips on a separate baking tray. Toss with olive oil, sliced garlic, and a pinch of salt.
07 - Place tray in oven alongside potatoes and roast for 20 to 25 minutes until peppers are tender with light caramelization on edges.
08 - 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 per side until a golden crust forms.
09 - Transfer the skillet to the preheated oven and roast pork for 12 to 15 minutes until internal temperature reaches 145°F. Remove from oven and let rest for 5 minutes before slicing.
10 - Slice the rested pork fillet and arrange on serving plates with roasted potatoes and red peppers. Drizzle with pan juices if desired.

# Helpful Hints:

01 -
  • The overnight marinade does all the heavy lifting, so the actual cooking feels almost effortless.
  • Everything roasts together in the oven, meaning less juggling and more time to set the table or pour a glass of wine.
  • The combination of smoky, citrusy pork with crispy potatoes and sweet peppers tastes like something you'd order at a cozy Spanish bistro.
  • It looks impressively elegant but is forgiving enough that even if you're nervous about cooking pork, you'll get it right.
02 -
  • Pat the pork dry before searing or it will steam instead of browning, and you'll miss out on that beautiful crust.
  • Don't skip the resting time after roasting, it lets the juices redistribute so every slice stays tender and moist.
  • If your oven runs hot, check the pork a few minutes early with a meat thermometer to avoid overcooking.
  • The potatoes need space on the tray, if you crowd them they'll steam and turn soft instead of crispy.
03 -
  • Invest in a good instant-read thermometer, it takes the guesswork out of cooking pork and ensures it comes out perfectly every time.
  • Let the pork come to room temperature for about 20 minutes before searing, it cooks more evenly and you get a better crust.
  • Save the marinade that's left in the bowl and brush it over the potatoes before roasting for an extra layer of flavor.
  • If you're short on time, even a 4-hour marinade will give you great results, though overnight is always better.
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