Marinated Ibérico Pork With Potatoes (Printable Version)

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

# What You’ll Need:

→ Pork Marinade

01 - 1.32 lbs 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 lbs 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

# Method:

01 - In a mixing bowl, combine extra virgin olive oil, minced garlic, fresh rosemary, smoked paprika, lemon zest, lemon juice, sea salt, and freshly ground black pepper. Thoroughly coat the pork fillet in the marinade mixture, cover tightly, 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, sea salt, black pepper, smoked paprika, and fresh thyme leaves. Spread evenly on a baking tray and roast for 35 to 40 minutes, stirring halfway through cooking, until golden and crispy on the exterior.
04 - Arrange red pepper strips on a separate baking tray. Toss with olive oil, thinly sliced garlic, and a pinch of salt. Roast for 20 to 25 minutes until peppers are tender and lightly caramelized at the edges.
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 on each side until browned. Transfer the skillet to the preheated oven and roast for 12 to 15 minutes until the internal temperature reaches 145°F. Remove from oven and rest for 5 minutes before slicing.
06 - Slice the rested pork fillet and arrange on plates alongside the roast potatoes and caramelized red peppers. Drizzle with pan juices if desired.

# Expert Hints:

01 -
  • The overnight marinade does all the heavy lifting, so the actual cooking feels effortless and fast.
  • Everything roasts together in the oven, meaning fewer pans to scrub and more time to pour wine.
  • Ibérico pork stays impossibly juicy even if you slightly overcook it, which has saved me more than once.
  • The potatoes turn out crispier than any stovetop method Ive tried, with caramelized edges that vanish first.
02 -
  • Pat the pork dry before searing or it will steam instead of browning, and you'll miss out on that gorgeous caramelized crust.
  • Don't skip the resting time after roasting; slicing too soon releases all the juices onto the cutting board instead of into each bite.
  • If your potatoes aren't crisping, spread them out more—overlapping pieces trap steam and turn soggy.
  • Check the pork's internal temperature with a reliable meat thermometer; Ibérico is forgiving, but guessing leads to dry or undercooked results.
03 -
  • Use an ovenproof skillet for the pork so you can sear and roast without transferring pans, which keeps all those flavorful browned bits intact.
  • If your peppers start to char too quickly, tent them loosely with foil for the last few minutes of roasting.
  • Let the pork come to room temperature for 20 minutes before searing; cold meat won't brown properly and cooks unevenly.
  • Save any leftover marinade to toss with extra vegetables or brush onto chicken thighs later in the week.
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