Save The smell of smoked paprika and rosemary hit me the moment I opened the fridge that morning. I'd marinated the pork the night before, half-asleep after a long day, and forgot how intensely those flavors would bloom overnight. When I finally seared it in the skillet, the kitchen filled with this smoky, garlicky warmth that made everyone wander in asking what was for dinner. That's when I knew this dish was going to be a keeper.
I made this for a small dinner party once and forgot to mention I'd used smoked paprika until someone asked if I'd grilled the pork. The depth of flavor from that one spice fooled everyone. We ended up talking about Spanish markets and family trips while passing around seconds of the crispy potatoes. It became less about the recipe and more about the stories we shared over it.
Ingredients
- Ibérico pork fillet: This marbled Spanish pork has a buttery texture that stays tender even if you slightly overcook it, though regular pork tenderloin works if you watch the temperature closely.
- Extra virgin olive oil: Use a good one for the marinade since it carries all those flavors into the meat and crisps up the potatoes beautifully.
- Garlic: Fresh cloves minced fine release their sharpness into the marinade and mellow into sweetness when roasted with the peppers.
- Fresh rosemary: Chop it finely so it distributes evenly, dried rosemary just does not have the same piney brightness here.
- Smoked paprika: This is the secret ingredient that gives the pork its almost grilled flavor, do not skip it or substitute regular paprika.
- Lemon zest and juice: The citrus cuts through the richness of the pork and keeps everything tasting bright and balanced.
- New potatoes: These small waxy potatoes get crispy on the outside and stay creamy inside, no need to peel them.
- Red bell peppers: Roasting them until slightly caramelized brings out their natural sweetness and adds a pop of color to the plate.
- Fresh thyme: Just the leaves tossed with the potatoes add an earthy note that ties everything together.
Instructions
- Marinate the Pork:
- Whisk together the olive oil, garlic, rosemary, smoked paprika, lemon zest, lemon juice, salt, and pepper until it smells incredible. Coat the pork fillet completely, cover it tightly, and let it sit in the fridge overnight so the flavors soak all the way through.
- Prepare the Oven:
- Crank your oven to 220°C (425°F) and let it get fully hot. A properly preheated oven is what gives the potatoes that golden crispy edge.
- Roast the Potatoes:
- Toss the quartered potatoes with olive oil, salt, pepper, smoked paprika, and thyme leaves until every piece is coated. Spread them out on a baking tray without crowding and roast for 35 to 40 minutes, giving them a stir halfway so they brown evenly.
- Roast the Red Peppers:
- Lay the pepper strips on a separate tray, toss with olive oil, sliced garlic, and a pinch of salt. Roast them for 20 to 25 minutes until they are tender and starting to caramelize at the edges.
- Cook the Pork:
- Remove the pork from the marinade and pat it dry with paper towels so it sears properly. Heat a tablespoon of olive oil in an ovenproof skillet over medium high heat, sear the pork for 2 to 3 minutes per side until browned, then slide the whole skillet into the oven and roast for 12 to 15 minutes until it reaches 63°C (145°F) inside, let it rest for 5 minutes before slicing.
- Serve:
- Slice the pork into thick rounds and arrange them on plates with the crispy potatoes and sweet peppers. Drizzle any pan juices over the top for extra flavor.
Save One evening I plated this dish and someone said it looked too pretty to eat, then proceeded to clean their plate in about five minutes. That is when I realized good food does not need to be complicated, it just needs to taste like you cared enough to let the ingredients shine. The pork, the potatoes, the peppers, they all do their own thing but somehow come together perfectly.
Choosing Your Pork
Ibérico pork comes from acorn fed pigs in Spain and has this nutty richness you can taste in every bite. If you cannot find it, regular pork tenderloin works beautifully, just watch the internal temperature closely since it is leaner and can dry out faster. I have made this both ways and while Ibérico is special, a well marinated regular tenderloin still impresses. The marinade does so much of the work that even a standard cut tastes elevated.
Getting the Potatoes Just Right
The key to crispy roast potatoes is space and heat. Crowding them on the tray traps steam and makes them soggy instead of golden. I learned this the hard way after serving limp potatoes at a dinner once and vowed never again. Now I use two trays if I need to, and I always make sure the oven is fully preheated. The smoked paprika gives them a gorgeous color and a subtle smokiness that ties them to the pork.
Serving and Pairing Ideas
This dish feels elegant enough for a special occasion but is simple enough for a weeknight if you plan ahead with the marinade. I love serving it with a crisp green salad dressed in sherry vinegar to cut through the richness. A Spanish Rioja or Tempranillo is the perfect wine pairing, the fruity notes complement the smoked paprika and the acidity balances the pork.
- Drizzle a little extra lemon juice over the peppers just before serving for brightness.
- Garnish with fresh parsley or a sprinkle of flaky sea salt for a finishing touch.
- Leftovers make an incredible sandwich the next day, just slice the pork thin and pile it on crusty bread.
Save This recipe has become my go to when I want to impress without stress. The flavors are bold, the textures are satisfying, and every time I make it, someone asks for the recipe.
Recipe Help & Answers
- → Can I substitute regular pork tenderloin for Ibérico pork?
Yes, regular pork tenderloin works well as a substitute. Since it may be slightly leaner, monitor the internal temperature carefully to avoid overcooking. Aim for 63°C (145°F) and adjust roasting time by a few minutes if needed.
- → How long should I marinate the pork fillet?
Marinate the pork overnight or for a minimum of 8 hours. This allows the garlic, rosemary, and smoked paprika to penetrate the meat deeply, resulting in maximum flavor and tenderness.
- → What temperature should the pork reach when cooked?
The internal temperature should reach 63°C (145°F) for perfectly cooked, slightly pink pork. Use a meat thermometer for accuracy and let the fillet rest for 5 minutes before slicing to retain juices.
- → Can I prepare components ahead of time?
Absolutely. Marinate the pork the night before, and you can prepare the potatoes and peppers for roasting a few hours ahead. Keep them covered in the refrigerator until ready to cook, which makes timing easier for entertaining.
- → What wine pairs best with this dish?
A Spanish Rioja pairs beautifully with the smoked paprika and rosemary flavors. Alternatively, try a Tempranillo or Garnacha. The medium-bodied red wines complement the richness of the Ibérico pork perfectly.
- → How do I achieve crispy roast potatoes?
Quarter the potatoes for maximum surface area, toss them well with olive oil and seasonings, and spread them in a single layer on the tray. Stir halfway through roasting at 220°C to ensure even browning and crispiness.