Marinated Ibérico Pork Fillet (Printable version)

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

# What you need:

→ Pork Marinade

01 - 1.3 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 - 1.5 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

# 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.
02 - Coat the pork fillet thoroughly with the marinade mixture. Cover and refrigerate for a minimum of 8 hours or overnight.
03 - Set oven to 425°F and allow 15 minutes for preheating.
04 - In a large bowl, toss quartered potatoes with olive oil, sea salt, black pepper, smoked paprika, and fresh thyme leaves until evenly coated.
05 - Spread seasoned potatoes on a baking tray in a single layer. Roast for 35 to 40 minutes, stirring halfway through cooking, until golden brown and crispy.
06 - Place red pepper strips on a separate baking tray. Toss with olive oil, sliced garlic, and salt.
07 - Roast pepper mixture for 20 to 25 minutes until tender with light caramelization at the edges.
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 fillet for 2 to 3 minutes on each side until browned on the exterior.
09 - Transfer the skillet to the preheated oven and roast for 12 to 15 minutes until internal temperature reaches 145°F. Remove and rest for 5 minutes before slicing.
10 - Slice the rested pork fillet and arrange on individual plates with roasted potatoes and red peppers. Drizzle with pan juices if desired.

# Expert Advice:

01 -
  • The pork becomes impossibly tender and juicy thanks to the overnight marinade doing all the heavy lifting for you.
  • It looks like you've spent hours in the kitchen when really, you've just done some strategic planning the night before.
  • Those crispy potatoes and sweet peppers make it feel like a restaurant meal without the stress or the bill.
02 -
  • Pat the pork completely dry before searing, or you'll steam it instead of browning it, and that's the difference between restaurant-quality and regret.
  • Don't skip the rest period; pork cooked to 63°C stays tender and pink inside, but only if you give the fibers time to relax before slicing.
  • If your oven runs hot, check the pork at the 10-minute mark; ovens vary wildly, and a meat thermometer is your best friend here.
03 -
  • If Ibérico pork isn't available, regular pork tenderloin works, but reduce the cooking time by a couple of minutes since it's leaner.
  • A splash of good Spanish red wine in the pan after searing the pork adds an extra layer of sophistication that guests will taste but won't be able to name.
  • Chop fresh parsley and scatter it over the finished plate for brightness; it's a small gesture that elevates everything on the plate.
Return