Marinated Ibérico Pork With Potatoes (Printable)

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

# What You'll Need:

→ 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 - 0.5 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 - 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, rosemary, smoked paprika, lemon zest, lemon juice, salt, and pepper. Thoroughly coat the pork fillet with the marinade, cover with plastic wrap, and refrigerate for a minimum of 8 hours or overnight.
02 - Set oven to 425°F and allow it to reach full temperature.
03 - Toss quartered potatoes with olive oil, salt, pepper, smoked paprika, and 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, 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 per side until browned on all sides. Transfer the skillet to the oven and roast for 12 to 15 minutes until internal temperature reaches 145°F. Allow to rest for 5 minutes before slicing.
06 - Slice the rested pork fillet and arrange on serving plates alongside roasted potatoes and red peppers. Drizzle with pan juices if desired.

# Expert Tips:

01 -
  • The overnight marinade does all the work, so youre just assembling magic on the day.
  • Every element roasts together with minimal fuss, leaving you free to set the table or pour the wine.
  • The pork stays unbelievably tender and juicy, even if you slightly overshoot the timing.
  • It looks and tastes like a restaurant dish, but youll feel completely in control the whole time.
02 -
  • Pat the pork dry before searing or it will steam and turn grey instead of building that beautiful crust.
  • Rest the meat after roasting, even if youre tempted to slice right away, or all the juices will run out onto the board.
  • Stir the potatoes halfway through roasting or the bottom ones will burn while the top ones stay pale.
  • Dont skip the overnight marinade, an hour wont do the same thing.
03 -
  • Use an ovenproof skillet so you can sear and roast in the same pan without transferring and losing the fond.
  • Let the pork come to room temperature for 20 minutes before cooking so it cooks more evenly.
  • Save the marinade left in the bowl and brush it onto the potatoes for an extra layer of flavor.
  • Invest in a meat thermometer, it takes the guesswork out and guarantees perfect doneness every time.
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