Marinated Ibérico Pork With Potatoes (Printable version)

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

# 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 - 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 sea salt

# Step-by-step guide:

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.
02 - Thoroughly coat the pork fillet with the prepared marinade. Cover with plastic wrap and refrigerate for a minimum of 8 hours, preferably overnight.
03 - Set oven temperature to 425°F and allow 10-15 minutes for proper preheating.
04 - Toss quartered potatoes with olive oil, sea salt, black pepper, smoked paprika, and fresh thyme leaves. Spread in a single layer on a baking tray and roast for 35-40 minutes, stirring halfway through, until golden and crispy.
05 - Arrange pepper strips on a separate baking tray. Toss with olive oil, sliced garlic, and sea salt. Roast for 20-25 minutes until tender and lightly caramelized.
06 - Remove pork from marinade and pat completely dry. Heat 1 tablespoon olive oil in an ovenproof skillet over medium-high heat. Sear the fillet 2-3 minutes per side until deeply browned.
07 - Transfer the skillet to the preheated oven and roast for 12-15 minutes until internal temperature reaches 145°F. Rest the fillet for 5 minutes before slicing.
08 - Slice the pork fillet and arrange on serving plates alongside roast potatoes and red peppers. Drizzle with pan juices if desired.

# Expert Tips:

01 -
  • The overnight marinade does all the heavy lifting, so the actual cooking feels effortless and impressive.
  • Everything roasts together in harmony, filling your kitchen with the kind of warmth that makes people linger at the table.
  • Ibérico pork has a natural richness that needs very little fuss to shine, and these simple sides let it take center stage.
02 -
  • Pat the pork dry before searing or it will steam instead of developing that beautiful crust you want.
  • Resting the meat after roasting is not optional, cutting too soon means all those juices run onto the board instead of staying inside.
  • If your oven runs cool, check the pork a few minutes early with a thermometer, overdone Ibérico loses its magic fast.
03 -
  • Use an instant read thermometer to check the pork, guessing doneness by time alone is risky and can lead to overcooked meat.
  • Let your skillet get properly hot before adding the pork, a good sear locks in flavor and creates texture you cant get any other way.
  • If your potatoes arent crisping, spread them out more and resist the urge to stir too often, they need contact with the hot tray to develop that golden crust.
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