Marinated Ibérico Pork With Potatoes (Print)

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

# 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

# Directions:

01 - Combine olive oil, minced garlic, rosemary, smoked paprika, lemon zest, and lemon juice in a mixing bowl. Season with sea salt and freshly ground black pepper. Coat pork fillet thoroughly in marinade, transfer to a container, cover, and refrigerate for minimum 8 hours or overnight.
02 - Set oven to 425°F and allow to reach full temperature.
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 - 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 completely dry. 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 on all sides. Transfer skillet to preheated oven and roast for 12 to 15 minutes until internal temperature reaches 145°F. Rest for 5 minutes before slicing.
06 - Slice 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 almost all the work, leaving you free to relax the day of cooking.
  • Everything roasts at once, so you get a complete Spanish-inspired dinner without juggling multiple stovetop pans.
  • That moment when you slice into the pork and it's still blushing pink inside feels like small kitchen magic.
02 -
  • Don't skip the overnight marinade or rush it; those hours do actual chemical work, breaking down fibers and infusing flavor at a level that thirty minutes of marinating never can.
  • Pat the pork completely dry before searing, or you'll steam it instead of browning it, and that's the difference between restaurant-quality crust and sad gray meat.
03 -
  • An instant-read thermometer takes the guesswork out of doneness—aim for 63°C (145°F) for that perfect rosy center that's still safe and juicy.
  • Save every drop of pan juice to drizzle over the plated pork; it's liquid gold made from the marinade, the browning, and the meat's own juices.
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