Marinated Ibérico Pork With Potatoes (Print Version)

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

# What You'll 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, chopped rosemary, smoked paprika, lemon zest, and lemon juice in a mixing bowl. Season with sea salt and black pepper.
02 - Coat the pork fillet thoroughly with the marinade mixture. Cover and refrigerate for a minimum of 8 hours, preferably overnight.
03 - Set oven temperature to 425°F and allow it to reach full heat.
04 - Toss quartered potatoes with olive oil, sea salt, black pepper, smoked paprika, and thyme leaves. Spread evenly on a baking tray.
05 - Place potatoes 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 in oven alongside potatoes and roast for 20 to 25 minutes until tender with slight caramelization.
08 - Remove pork from marinade and pat dry. Heat 1 tablespoon olive oil in an ovenproof skillet over medium-high heat. Sear pork fillet for 2 to 3 minutes on each side until browned.
09 - Transfer skillet to oven and roast for 12 to 15 minutes until internal temperature reaches 145°F. Allow to rest for 5 minutes before slicing.
10 - Slice pork fillet and arrange on plates with roasted potatoes and red peppers. Drizzle with pan juices if desired.

# Additional Tips::

01 -
  • The overnight marinade transforms the pork into something deeply savory with hardly any effort on your part.
  • Everything roasts together in harmony, so youre not juggling a dozen pans at once.
  • It looks and tastes like a restaurant dish but uses ingredients you can actually pronounce.
  • Leftovers make the best sandwiches youll eat all week, trust me on this.
02 -
  • Pat the pork dry before searing or it will steam instead of brown, and youll miss out on that crispy, flavorful crust.
  • Dont skip the resting time after roasting; cutting into the pork too early lets all the juices run out onto the cutting board instead of staying in the meat.
  • Use two separate trays for the potatoes and peppers because they cook at different rates and crowding them makes everything soggy.
  • Check your pork with a meat thermometer because ovens vary wildly, and a few extra minutes can turn tender into dry.
03 -
  • Let the pork come to room temperature for 20 minutes before searing so it cooks more evenly and doesnt cool down your pan.
  • Save any leftover marinade and toss it with the potatoes before roasting for an extra layer of flavor.
  • If your skillet isnt ovenproof, sear the pork on the stovetop and transfer it to a baking dish before roasting.
  • A squeeze of fresh lemon juice over the finished plate brightens everything up and makes the flavors pop.
Go Back