Save The smell hit me before I even opened the fridge—garlic, rosemary, and that unmistakable smokiness of pimentón clinging to the pork I'd tucked away the night before. I'd bought the Ibérico fillet on a whim at the market, drawn in by the vendor's enthusiastic promise that it would change how I thought about pork. Standing there in my quiet kitchen that Sunday morning, I realized I was about to find out if he was right. The marinated meat glistened under the light, and I felt that little thrill you get when you know dinner is going to be something special.
I made this for my sister's birthday last spring, and she still brings it up. She'd mentioned wanting something Spanish inspired, something that felt celebratory without being fussy. When I sliced into that pork and saw the perfect rosy center, with the potatoes crackling on the side and the peppers glossy and tender, I knew I'd nailed it. We ate outside as the sun set, and she declared it better than anything we'd had on our trip to Seville. I didn't argue.
Ingredients
- Ibérico pork fillet: This is the star, with its rich marbling and nutty flavor that sets it apart from regular pork, though tenderloin works beautifully as a stand in if you can't find it.
- Extra virgin olive oil: Use a good one for the marinade since it carries all those bold flavors right into the meat, and another drizzle at the end makes everything shine.
- Garlic: Fresh cloves minced fine distribute their punch evenly, mellowing as they cook but leaving that savory backbone throughout.
- Fresh rosemary: Chop it finely so it doesn't overpower, the piney brightness cuts through the richness of the pork and makes the whole dish smell like a Mediterranean hillside.
- Smoked paprika: This is your secret weapon, the warm, smoky depth it adds is what makes people ask what's in this.
- Lemon zest and juice: The brightness keeps everything from feeling too heavy, and the zest has oils that cling to the meat in a way juice alone can't.
- New potatoes: Their thin skins get crispy and their creamy insides soak up all the seasoning, plus they're the perfect size for even roasting.
- Fresh thyme: It adds an earthy note to the potatoes that plays well with the paprika without competing with the rosemary on the pork.
- Red bell peppers: They turn sweet and almost jammy in the oven, and their vibrant color makes the whole plate come alive.
Instructions
- Marinate the Pork:
- Whisk together the olive oil, garlic, rosemary, smoked paprika, lemon zest, lemon juice, salt, and pepper until it looks like a thick, fragrant paste. Massage it all over the pork fillet, making sure every inch is coated, then cover and let it sit in the fridge overnight so the flavors sink deep into the meat.
- Prepare the Oven:
- Crank your oven up to 220°C so it's roaring hot and ready to crisp up those potatoes and caramelize those peppers. A properly preheated oven is the difference between soggy and spectacular.
- Roast the Potatoes:
- Toss the quartered potatoes with olive oil, salt, pepper, smoked paprika, and thyme until they're all glossy and fragrant. Spread them out on a baking tray in a single layer, no crowding, and roast for 35 to 40 minutes, giving them a stir halfway through so they brown evenly on all sides.
- Roast the Red Peppers:
- On a separate tray, toss the pepper strips with olive oil, sliced garlic, and a pinch of salt, then slide them into the oven. They'll take about 20 to 25 minutes to get tender and slightly charred at the edges, sweet and soft enough to melt into every bite.
- Cook the Pork:
- Pull the pork from the marinade and pat it dry so it sears properly, then heat a tablespoon of olive oil in an ovenproof skillet until it shimmers. Sear the fillet for 2 to 3 minutes per side until it's beautifully browned, then transfer the whole skillet to the oven and roast for 12 to 15 minutes until it reaches 63°C inside, then let it rest for 5 minutes before slicing.
- Serve:
- Slice the pork into thick medallions and arrange them on plates alongside the crispy potatoes and sweet peppers. Drizzle any pan juices over the top for an extra hit of flavor and a glossy finish that makes everything look as good as it tastes.
Save There's a moment when you plate this dish, with the sliced pork fanned out, the potatoes tumbled beside it, and those peppers draped over the top, when you realize it's not just dinner. It's the kind of meal that makes people put their phones down and actually talk, that turns a Tuesday into an occasion. I've made it for date nights and dinner parties and quiet evenings when I just wanted to feel like I'd accomplished something beautiful, and it delivers every single time.
Choosing Your Pork
Ibérico pork is worth seeking out if you can find it, the acorn fed pigs produce meat with a nutty, almost buttery flavor and marbling that keeps it incredibly moist. I've found it at specialty butchers and higher end grocers, sometimes labeled as solomillo. If you can't track it down, a good quality pork tenderloin will still give you a tender, flavorful result, just keep an eye on the temperature since it can be a bit leaner. The marinade works its magic on any cut, so don't let availability stop you from making this.
Timing It All Together
The beauty of this recipe is how everything comes together in waves, not in a stressful all at once scramble. I start the potatoes first since they take the longest, then slide the peppers in about 15 minutes later. While those are roasting, I sear and finish the pork, and by the time it's resting, the vegetables are just hitting their golden, caramelized peak. It's like conducting a little kitchen symphony where everything finishes at the same time, still hot, ready to hit the table together.
Serving and Pairing Ideas
This dish is rich and complete on its own, but a handful of chopped parsley or a squeeze of fresh lemon over the top adds a bright pop that cuts through the richness beautifully. I've served it with a simple arugula salad dressed in lemon vinaigrette, and the peppery greens were the perfect counterpoint. A glass of Spanish Rioja is the classic pairing, its earthy, berry notes echo the smokiness of the paprika, but a chilled white Albariño works if you prefer something lighter.
- Add a side of crusty bread to soak up any pan juices and olive oil left on the plate.
- Leftovers, if you're lucky enough to have any, make an incredible sandwich the next day with a smear of aioli.
- For a larger gathering, double the recipe and use two trays for the potatoes so they still get crispy.
Save This is the kind of recipe that earns a permanent spot in your rotation, the one you turn to when you want to impress without the stress. Make it once, and I promise you'll find yourself craving those smoky, garlicky flavors and planning your next excuse to cook it again.
Your Questions Answered
- → Can I use regular pork tenderloin instead of Ibérico?
Yes, regular pork tenderloin works well as a substitute. Adjust the cooking time slightly as regular pork may cook faster than premium Ibérico. Always check internal temperature reaches 63°C (145°F).
- → How long should I marinate the pork?
Marinate the pork fillet overnight or for a minimum of 8 hours to allow the garlic, rosemary, and smoked paprika flavors to fully penetrate the meat for optimal taste and tenderness.
- → What wine pairs best with this dish?
A Spanish Rioja pairs beautifully with the marinated pork and roasted vegetables. The wine's earthy notes complement the smoked paprika while balancing the richness of the Ibérico pork.
- → Can I prepare the vegetables ahead of time?
You can cut and season the potatoes and peppers a few hours ahead, storing them covered in the refrigerator. Roast them fresh for the best crispy texture and caramelized finish.
- → What internal temperature should the pork reach?
The pork fillet should reach an internal temperature of 63°C (145°F) for safe, juicy results. Use a meat thermometer and let the meat rest for 5 minutes before slicing.
- → How do I prevent the potatoes from sticking?
Use enough olive oil to coat the potatoes well and spread them in a single layer on the baking tray. Stir them halfway through roasting to ensure even browning and prevent sticking.