Marinated Ibérico Pork Fillet (Printable format)

Overnight-marinated Ibérico pork with roasted potatoes and peppers—a Spanish-inspired centerpiece for special meals.

# List of ingredients:

→ 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, rosemary, smoked paprika, lemon zest, and lemon juice. Season with sea salt and black pepper. Mix thoroughly until well blended.
02 - Coat the pork fillet completely in the marinade, ensuring all surfaces are covered. Cover the bowl and refrigerate for a minimum of 8 hours or overnight for optimal flavor development.
03 - Set oven temperature to 425°F and allow it to reach full temperature before roasting begins.
04 - Toss quartered potatoes with olive oil, sea salt, black pepper, smoked paprika, and thyme leaves. Spread in an even layer on a baking tray and roast for 35 to 40 minutes, stirring halfway through cooking, until golden and crispy.
05 - Place pepper strips on a separate baking tray. Toss with olive oil, sliced garlic, and a pinch of salt. Roast for 20 to 25 minutes until tender and lightly caramelized.
06 - 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 on each side until a golden-brown crust forms.
07 - Transfer the skillet to the preheated oven and roast the pork for 12 to 15 minutes until the internal temperature reaches 145°F. Remove from oven and let rest for 5 minutes before slicing.
08 - Slice the rested pork fillet and arrange on serving plates alongside the roasted potatoes and red peppers. Drizzle with pan juices if desired.

# Expert Suggestions:

01 -
  • The overnight marinade means you wake up with dinner already halfway done.
  • Ibérico pork stays incredibly tender and juicy, even if you're a little nervous about roasting meat.
  • Everything roasts together in the oven, so you're not stuck at the stove juggling pans.
  • The smoky paprika and lemon bring a brightness that feels like vacation on a plate.
02 -
  • Pat the pork dry before searing or it will steam and never get that beautiful caramelized crust.
  • Don't skip the resting time after roasting, cutting too soon lets all the precious juices run out onto the board.
  • If your potatoes aren't crisping, make sure they're in a single layer with space between them, crowding traps steam.
  • Use a meat thermometer to avoid overcooking, Ibérico pork is best served slightly pink in the center.
03 -
  • Bring the pork to room temperature for 20 minutes before searing so it cooks evenly and doesn't tense up in the heat.
  • Save a pinch of fresh rosemary and lemon zest to sprinkle over the sliced pork just before serving, it brightens everything and looks elegant.
  • If your skillet isn't ovenproof, sear the pork in a regular pan and transfer it to a baking dish for roasting.
  • Double the marinade and use half for basting during roasting, it adds another layer of flavor and keeps the crust glossy.
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