Marinated Ibérico Pork With Potatoes (Printer-Friendly)

Overnight-marinated Ibérico pork roasted with crispy potatoes and caramelized red peppers for a Spanish feast.

# 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. Coat pork fillet thoroughly in marinade, cover tightly, and refrigerate for a minimum of 8 hours, preferably overnight.
02 - Set oven to 425°F and allow to reach full temperature.
03 - In a large bowl, toss quartered potatoes with olive oil, sea salt, black pepper, smoked paprika, and fresh thyme. Spread in an even layer on a baking tray.
04 - Place potatoes in preheated oven 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.
06 - Place peppers in oven and roast for 20 to 25 minutes until tender and lightly caramelized.
07 - 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 per side until browned on all surfaces.
08 - Transfer skillet with pork to preheated oven and roast for 12 to 15 minutes until internal temperature reaches 145°F. Allow pork to rest for 5 minutes before slicing.
09 - Slice pork fillet and arrange on serving plates with roasted potatoes and red peppers. Drizzle with pan juices if desired.

# Expert Advice:

01 -
  • The overnight marinade does all the heavy lifting, so the day-of cooking feels almost effortless.
  • Ibérico pork has this rich, nutty sweetness that makes even a simple roast feel like a special occasion.
  • Everything roasts together in harmony, and your kitchen smells like a Spanish countryside inn.
  • It looks impressive on the plate but doesn't demand any fancy technique or timing tricks.
02 -
  • Don't skip the overnight marinade, a quick 2-hour soak won't give you the same depth or tenderness.
  • Pat the pork completely dry before searing or it will steam instead of caramelize, and you'll lose that gorgeous crust.
  • Let the meat rest after roasting, cutting it too soon sends all those precious juices onto the cutting board instead of into each bite.
  • Use a meat thermometer, guessing leads to overcooked pork and that's a tragedy with Ibérico.
03 -
  • If your skillet isn't ovenproof, sear the pork in a regular pan and transfer it to a baking dish before roasting.
  • For extra crispy potatoes, parboil them for 5 minutes first, drain, then toss and roast as directed.
  • Use the leftover marinade to brush over the pork in the last few minutes of roasting for a glossy, flavorful finish.
  • Rest the meat on a warm plate loosely tented with foil, tight wrapping traps steam and softens the crust.
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