Marinated Ibérico Pork With Potatoes (Printer-friendly)

Overnight-marinated Ibérico pork with rosemary, roasted alongside crispy potatoes and caramelized red peppers.

# What You'll Need:

→ Pork Marinade

01 - 1.32 lbs 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 lbs 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

# Directions:

01 - In a bowl, whisk together olive oil, minced garlic, rosemary, smoked paprika, lemon zest, and lemon juice. Season with sea salt and black pepper. Coat the pork fillet thoroughly in the marinade, cover with plastic wrap, and refrigerate for a minimum of 8 hours or overnight.
02 - Set oven temperature to 425°F (220°C).
03 - In a large bowl, toss quartered potatoes with olive oil, sea salt, black pepper, smoked paprika, and fresh thyme leaves. Spread potatoes in a single layer on a baking tray and place in the preheated oven for 35 to 40 minutes, stirring halfway through cooking, until golden and crispy.
04 - Place pepper strips on a separate baking tray. Drizzle with olive oil, scatter thinly sliced garlic over the peppers, and season with a pinch of salt. Roast in the oven 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 the pork fillet for 2 to 3 minutes on each side until the exterior is browned. Transfer the skillet to the oven and roast for 12 to 15 minutes until the internal temperature reaches 145°F (63°C). Remove from oven and allow to rest for 5 minutes before slicing.
06 - Slice the rested pork fillet and arrange on serving plates alongside the roasted potatoes and red peppers. Drizzle with pan juices if desired.

# Expert Advice:

01 -
  • The overnight marinade does all the heavy lifting, so the actual cooking feels almost effortless.
  • Everything roasts together in the oven, which means less juggling and more time to pour yourself a glass of wine.
  • The pork stays incredibly tender and juicy, with a crust that tastes like it came from a Spanish countryside kitchen.
  • Leftovers, if you have any, make the best next day sandwiches with a smear of aioli.
02 -
  • Pat the pork completely dry before searing or it will steam instead of brown, and you'll miss out on that beautiful crust.
  • Don't skip the resting time after roasting; cutting into the pork too soon will let all the juices run out onto the cutting board instead of staying in the meat.
  • If your peppers are roasting faster than the potatoes, pull them out early and keep them warm while the potatoes finish.
03 -
  • Use a meat thermometer and pull the pork at exactly 63°C; it will continue cooking as it rests and reach perfect doneness.
  • Save any leftover marinade before it touches the raw pork and use it to dress the roasted vegetables for an extra flavor boost.
  • Let the skillet get really hot before you add the pork; you should hear a loud sizzle the moment the meat hits the pan.
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