Marinated Ibérico Pork With Potatoes (Printable Version)

Tender Ibérico pork marinated overnight, roasted with crispy potatoes and sweet red peppers for a Spanish feast.

# 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 - 1/2 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 - 1/2 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 the pork fillet thoroughly in the marinade, cover with plastic wrap, and refrigerate for a minimum of 8 hours or overnight.
02 - Set oven to 425°F and allow it to reach full temperature before beginning the roasting process.
03 - Toss quartered potatoes with olive oil, sea salt, black pepper, smoked paprika, and fresh thyme leaves. Spread evenly on a baking tray and place in the oven. Roast for 35 to 40 minutes, stirring halfway through cooking, until golden brown and crispy on the edges.
04 - Place pepper strips on a separate baking tray. Toss with olive oil, thinly sliced garlic, and a pinch of salt. Transfer to the oven and roast for 20 to 25 minutes until tender and lightly caramelized.
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 a golden crust forms. Transfer the skillet to the oven and roast for 12 to 15 minutes until the internal temperature reaches 145°F. Remove from oven and allow to rest for 5 minutes before slicing.
06 - Slice the rested pork fillet and arrange on individual plates alongside the roasted potatoes and red peppers. Drizzle with pan juices if desired.

# Expert Tips:

01 -
  • The overnight marinade does all the flavor work so you can look like a genius with almost no effort on the day.
  • Everything roasts at the same temperature, which means less juggling and more time to set the table or pour the wine.
  • Ibérico pork has this buttery richness that makes even a simple weeknight feel like a celebration.
  • The smoked paprika ties the potatoes, peppers, and pork together in a way that feels cohesive and intentional.
02 -
  • Don't skip the overnight marinating; I tried a quick 2-hour version once and the flavor just didn't penetrate the meat the same way.
  • Pat the pork dry before searing or it will steam instead of brown, and you'll miss out on that gorgeous caramelized crust.
  • Use a meat thermometer to check the internal temperature because guessing leads to overcooked, dry pork or undercooked centers.
  • Let the pork rest after roasting so the juices redistribute; slicing it too soon makes everything run out onto the cutting board.
03 -
  • If your skillet isn't ovenproof, sear the pork on the stovetop then transfer it to a baking dish to finish in the oven.
  • Use the same roasting tray for the peppers and potatoes if you're tight on space, just add the peppers halfway through so they don't overcook.
  • Rest the pork on a wooden board instead of a plate so it doesn't sit in its own juices and lose that beautiful seared crust.
  • Taste the marinade before adding the pork; if it's too sharp, add a pinch of sugar to balance the lemon.
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