Marinated Ibérico Pork With Potatoes (Printable)

Overnight-marinated Ibérico pork fillet roasted with crispy potatoes and sweet red peppers—a Spanish centerpiece.

# What You 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 mixing bowl, combine olive oil, minced garlic, chopped rosemary, smoked paprika, lemon zest, and lemon juice. Season with sea salt and freshly ground black pepper. Mix thoroughly until well combined.
02 - Coat the pork fillet evenly with the marinade mixture. Transfer to a covered container and refrigerate for a minimum of 8 hours, preferably overnight, allowing flavors to develop.
03 - Set oven to 425°F and allow it to reach full temperature.
04 - In a bowl, toss quartered potatoes with olive oil, sea salt, black pepper, smoked paprika, and thyme leaves. Spread evenly on a baking tray.
05 - Place potatoes in preheated oven and roast for 35 to 40 minutes, stirring halfway through cooking, until golden and crispy.
06 - On a separate baking tray, combine pepper strips with olive oil, sliced garlic, and a pinch of salt. Toss to coat evenly.
07 - Place peppers in oven alongside potatoes and roast for 20 to 25 minutes until tender and lightly caramelized.
08 - 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 for 2 to 3 minutes per side until browned on all surfaces.
09 - Transfer the skillet to the preheated oven and roast pork for 12 to 15 minutes until internal temperature reaches 145°F. Remove from oven and let rest for 5 minutes before slicing.
10 - Slice the rested pork fillet and arrange on serving plates with roasted potatoes and peppers. Drizzle with pan juices if desired.

# Expert Advice:

01 -
  • The overnight marinade does all the heavy lifting so the pork tastes like you fussed over it for hours.
  • Everything roasts together in the oven which means less juggling and more time to set the table.
  • The combination of crispy potatoes and sweet caramelized peppers makes this feel like a restaurant meal at home.
  • Ibérico pork has this rich buttery quality that turns a simple roast into something truly special.
02 -
  • Pat the pork dry before searing or it will steam instead of browning and you will lose that beautiful crust.
  • Do not skip the resting time after roasting, those five minutes let the juices redistribute so every slice stays moist.
  • If your potatoes are not crisping up, make sure they are spread out in a single layer with space between them.
  • Use a meat thermometer to check the pork, it is the only way to guarantee it is perfectly cooked and not overdone.
03 -
  • Marinate the pork for at least 8 hours but up to 24 for even deeper flavor, any longer and the lemon juice starts to cure the meat.
  • Sear the pork in a screaming hot skillet to get that caramelized crust, then finish it gently in the oven so it stays juicy.
  • Save the pan juices after resting the pork, they make the best quick sauce when drizzled over the sliced meat.
  • If you want to prep ahead, marinate the pork and prep the vegetables the night before, then everything cooks in under an hour.
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