Marinated Ibérico Pork With Potatoes (Printable Version)

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

# Needed Ingredients:

→ 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

# Steps:

01 - In a mixing bowl, combine olive oil, minced garlic, rosemary, smoked paprika, lemon zest, and lemon juice 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 - Preheat your oven to 425°F.
03 - Toss quartered potatoes with olive oil, sea salt, black pepper, smoked paprika, and fresh thyme leaves. Spread evenly on a baking tray and roast for 35 to 40 minutes, stirring halfway through cooking, until golden and crispy.
04 - Place pepper strips on a second baking tray. Toss with olive oil, thinly sliced garlic, and a pinch of 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 the pork fillet for 2 to 3 minutes on each side until browned. Transfer the skillet to the oven and roast for 12 to 15 minutes until the internal temperature reaches 145°F. Remove from oven and let rest for 5 minutes before slicing.
06 - Slice the rested pork fillet and arrange on serving plates alongside the roast potatoes and red peppers. Drizzle with pan juices if desired.

# Expert Advice:

01 -
  • The overnight marinade does all the heavy lifting, so you barely have to think on the day of cooking.
  • Everything roasts together in harmony, filling your kitchen with the kind of smoky, garlicky warmth that makes people wander in asking what's for dinner.
  • It looks like a restaurant plate but comes together with everyday techniques.
  • The Ibérico pork stays tender and juicy even if you're a little nervous about timing.
02 -
  • Pat the pork dry before searing or it will steam in the pan and you'll lose that beautiful crust.
  • Don't skip the resting time after roasting, cutting too soon will let all the juices run out and leave the meat dry.
  • If your potatoes aren't crisping, make sure they're in a single layer with space between them so steam can escape.
03 -
  • Invest in a good instant-read thermometer, it's the difference between perfectly juicy pork and a dry disappointment.
  • Let your pork come to room temperature for 20 minutes before searing so it cooks evenly.
  • Toss the potatoes in the paprika and thyme right before roasting, not in advance, so the spices don't clump.
  • Save the pan juices from the pork and whisk in a little extra olive oil for a quick, smoky sauce.
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