Marinated Ibérico Pork Fillet (Printable)

Overnight marinated Ibérico pork roasted with crispy potatoes and sweet red peppers. A Spanish-inspired centerpiece.

# What You'll 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 - ½ 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 - 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

# How To Make It:

01 - In a mixing bowl, combine extra virgin olive oil, minced garlic, fresh rosemary, smoked paprika, lemon zest, lemon juice, sea salt, and black pepper. Mix thoroughly until well blended.
02 - Coat the pork fillet evenly with the marinade mixture. Cover the bowl with plastic wrap and refrigerate for a minimum of 8 hours, preferably overnight.
03 - Set oven temperature to 425°F and allow to preheat for 15 minutes.
04 - In a large bowl, toss quartered potatoes with olive oil, sea salt, black pepper, smoked paprika, and fresh thyme leaves until evenly coated. Spread in a single layer on a baking tray.
05 - Place potatoes in the preheated oven and roast for 35 to 40 minutes, stirring halfway through cooking time, until potatoes are golden brown and crispy on the exterior.
06 - On a separate baking tray, toss red pepper strips with olive oil, thinly sliced garlic, and a pinch of salt until evenly coated.
07 - Place pepper tray in the oven and roast for 20 to 25 minutes until peppers are tender and show light caramelization at the edges.
08 - Remove pork from the marinade and pat thoroughly 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 a golden brown crust forms on all surfaces.
09 - Transfer the ovenproof skillet directly to the preheated oven and roast for 12 to 15 minutes until the internal temperature reaches 145°F when measured with a meat thermometer. Remove from oven and allow to rest for 5 minutes before slicing.
10 - Slice the rested pork fillet and arrange on individual plates alongside the roasted potatoes and red peppers. Drizzle with pan juices if desired and serve immediately.

# Expert Advice:

01 -
  • The overnight marinade does all the heavy lifting, leaving you with pork so flavorful it needs nothing but heat and time.
  • Everything roasts together in harmony, so you're not scrambling between pots and pans at the last minute.
  • It looks and tastes like you spent all day cooking, but the actual hands on work is maybe half an hour.
  • The leftovers, if there are any, make the most incredible sandwiches the next day with a smear of aioli.
02 -
  • Pat the pork dry before searing or the marinade will steam instead of caramelize, and you'll miss out on that beautiful crust.
  • Don't skip the resting time after roasting, those five minutes let the juices redistribute so every slice stays tender and moist.
  • Use an ovenproof skillet for the pork so you can go straight from stovetop to oven without transferring and losing that fond on the bottom.
  • Check the internal temperature with a meat thermometer, because overcooked pork is a tragedy and this cut is too good to ruin.
03 -
  • Let the pork come to room temperature for 20 minutes before searing so it cooks more evenly and you don't end up with a cold center.
  • Use a cast iron skillet if you have one, it holds heat like a dream and gives you the best sear on the pork.
  • If your potatoes aren't crisping up, spread them out more, crowding traps steam and turns them soft instead of golden.
  • Taste the marinade before you add the pork and adjust the lemon or salt to your liking, this is your chance to make it perfect.
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