Marinated Ibérico Pork Fillet (Printer-Friendly)

Overnight marinated Ibérico pork fillet roasted with crispy potatoes and caramelized red peppers.

# 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 - 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, fresh rosemary, smoked paprika, lemon zest, lemon juice, sea salt, and black pepper. Coat the pork fillet thoroughly with the marinade, cover with plastic wrap, and refrigerate for a minimum of 8 hours or overnight.
02 - Preheat 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 on a baking tray in a single layer and roast for 35 to 40 minutes, stirring halfway through cooking, until golden and crispy.
04 - Place 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 tender and lightly caramelized.
05 - Remove pork fillet from marinade and pat dry with paper towels. Heat 1 tablespoon olive oil in an ovenproof skillet over medium-high heat. Sear pork 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 internal temperature reaches 145°F. Remove from oven and allow to rest for 5 minutes before slicing.
06 - Slice the pork fillet and arrange on serving plates with roasted potatoes and red peppers. Drizzle with pan juices if desired.

# Expert Suggestions:

01 -
  • The overnight marinade does all the heavy lifting, infusing every bite with layers of smoky, citrusy flavor while you sleep.
  • Everything roasts together in harmony, filling your kitchen with aromas that make everyone wander in asking when dinner will be ready.
  • It looks and tastes like restaurant quality, but the actual hands on time is surprisingly minimal.
  • The crispy potatoes and sweet caramelized peppers turn this into a complete, vibrant meal on one plate.
02 -
  • Don't skip patting the pork dry before searing or you'll steam it instead of getting that golden crust that locks in the juices.
  • Use a meat thermometer to check doneness, pork at 63°C is perfectly juicy and still has a slight blush, but if you overcook it even a few degrees it turns dry fast.
  • Let the pork rest after roasting or all those beautiful juices will run out onto the cutting board instead of staying in the meat where they belong.
  • Give the potatoes space on the tray, if they're piled up they'll steam and get soggy instead of crisping up golden and crunchy.
03 -
  • Marinate the pork for a full 24 hours if you can, the flavor gets even deeper and more complex with the extra time.
  • Save any leftover marinade before it touches the raw pork, boil it for a minute, and use it as a finishing drizzle for extra punch.
  • If your oven runs cool, bump the temperature up by 10 degrees to ensure the potatoes get truly crispy and the peppers caramelize properly.
  • Slice the pork against the grain for the most tender, melt in your mouth texture that shows off that perfect pink center.
Go Back