Marinated Ibérico Pork Fillet (Print Version)

Overnight-marinated Ibérico pork with crispy potatoes and sweet roasted peppers—Spanish comfort at its finest.

# What You'll 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 salt

# How to Make It:

01 - In a bowl, combine olive oil, minced garlic, rosemary, smoked paprika, lemon zest, and lemon juice. Season with salt and pepper. Coat the pork fillet thoroughly in the marinade, cover with plastic wrap, and refrigerate for a minimum of 8 hours or overnight.
02 - Preheat oven to 425°F.
03 - Toss quartered potatoes with olive oil, salt, pepper, smoked paprika, and thyme leaves. Spread evenly on a baking tray and roast for 35 to 40 minutes, stirring halfway through cooking, until golden and crispy.
04 - Arrange pepper strips on a separate baking tray. Toss with olive oil, sliced garlic, and salt. Roast for 20 to 25 minutes until tender and lightly caramelized.
05 - 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 browned. Transfer skillet to the oven and roast for 12 to 15 minutes until internal temperature reaches 145°F. Remove from oven and allow to rest for 5 minutes before slicing.
06 - Slice the rested pork fillet and arrange on serving plates with roasted potatoes and red peppers. Drizzle with pan juices if desired.

# Expert Tips:

01 -
  • The overnight marinade does all the flavor work while you sleep, leaving you with a centerpiece that tastes like effort you didn't actually spend.
  • Everything roasts together in the same oven, so you're not juggling burners or timing three separate pans.
  • Ibérico pork stays tender even if you slightly overcook it, thanks to its natural marbling and richness.
  • The smoked paprika ties the potatoes, peppers, and pork into one cohesive, Spanish-inspired plate without any fussy sauces.
02 -
  • Pat the pork dry before searing or it will steam instead of browning, and you'll lose that beautiful crust.
  • Don't skip the resting time after roasting; cutting into the pork too soon lets all the juices run out onto the cutting board instead of staying in the meat.
  • If your oven runs hot, check the pork a few minutes early with a thermometer to avoid overcooking.
  • Stir the potatoes halfway through roasting or the bottom layer will burn while the top stays pale.
03 -
  • Use a meat thermometer instead of guessing; pork at exactly 63°C is tender and slightly pink, but a few degrees over turns it dry and gray.
  • Save the marinade and simmer it in a small pan for a minute or two to make a quick, flavorful drizzle (don't use it raw after it touched the pork).
  • If your skillet isn't ovenproof, sear the pork in a regular pan and transfer it to a baking dish for roasting.
  • Season the potatoes generously; they can take more salt than you think and the paprika needs it to really bloom.
Go Back