Marinated Ibérico Pork With Potatoes

The smell of smoked paprika and rosemary hit me the moment I opened the fridge that morning, and I knew tonight was going to be special. I'd marinated the Ibérico pork the night before, a little ritual I'd picked up after a trip to Seville where every meal felt like an event. The fillet sat there, dark and glossy, soaking up all that garlic and lemon. I could already picture the golden potatoes, the sweet peppers blistering at the edges, the whole kitchen filling with warmth. This dish doesn't need much fuss, just a little patience and good timing.

I made this for my in-laws on a rainy Sunday, and my father-in-law, who usually just nods politely at dinner, asked for seconds. The pork came out so tender it practically melted under the knife, and the potatoes had that perfect crisp-on-the-outside, fluffy-inside thing going on. My mother-in-law kept sneaking bites of the roasted peppers straight off the serving platter. It's the kind of meal that makes people linger at the table, pouring another glass of wine and talking until the candles burn low. I've been making it ever since whenever I want to feel like I've really cooked, not just fed people.

Ingredients

• Ibérico pork fillet: This is the star, with its rich marbling and slightly nutty flavor, though regular pork tenderloin works beautifully if you can't find it.
• Extra virgin olive oil: Use a good one for the marinade since it carries all those aromatics right into the meat and helps everything caramelize in the oven.
• Garlic: Fresh cloves, minced fine, give the marinade its backbone and perfume the whole dish as it roasts.
• Fresh rosemary: Chop it well so it distributes evenly, and don't skip this because it adds a woodsy warmth that smoked paprika loves.
• Smoked paprika (pimentón): This is what makes the dish taste unmistakably Spanish, sweet and smoky without any heat.
• Lemon zest and juice: Brightness is key here, cutting through the richness and keeping everything lively.
• New potatoes: Small ones roast faster and get crispier, and their thin skins add texture.
• Fresh thyme: A subtle herbal note that plays well with the paprika on the potatoes.
• Red bell peppers: They turn jammy and sweet in the oven, almost like candy, and their color makes the whole plate sing.

Instructions

Marinate the Pork:

Whisk together the olive oil, garlic, rosemary, smoked paprika, lemon zest, lemon juice, salt, and pepper until it smells incredible. Massage it all over the pork fillet, then cover and let it sit in the fridge overnight so the flavors really sink in.

Prepare the Oven:

Crank your oven to 220°C (425°F) and let it get fully hot. A properly preheated oven is the difference between soggy and crispy potatoes.

Roast the Potatoes:

Toss the quartered potatoes with olive oil, salt, pepper, smoked paprika, and thyme, making sure every piece is coated. Spread them out on a baking tray in a single layer and roast for 35 to 40 minutes, giving them a good stir halfway through so they brown evenly.

Roast the Red Peppers:

On a separate tray, toss the pepper strips with olive oil, sliced garlic, and a pinch of salt. Roast them for 20 to 25 minutes until they're tender and their edges start to char a little.

Cook the Pork:

Pat the pork dry (this helps it sear), then heat a tablespoon of olive oil in an ovenproof skillet over medium-high heat. Sear the fillet for 2 to 3 minutes per side until it's beautifully browned, then slide the whole skillet into the oven and roast for 12 to 15 minutes until it hits 63°C (145°F) inside. Let it rest for 5 minutes before slicing so the juices stay put.

Serve:

Slice the pork into thick medallions and arrange them on plates with the crispy potatoes and sweet peppers. Drizzle any pan juices over the top if you've got them.

Save

The first time I plated this, I realized it wasn't just dinner, it was a moment. The way the sliced pork fanned out, the golden potatoes piled high, the peppers glistening with olive oil, it all looked like something you'd order at a little taverna tucked away in Andalusia. My partner poured the wine, we clinked glasses, and for a little while, our tiny kitchen felt like somewhere far away and magical. Food has a way of doing that when you let it.

Choosing Your Pork

Ibérico pork is worth seeking out if you can find it, with its deep flavor and natural marbling that keeps it moist even if you slightly overcook it. If it's not available, a regular pork tenderloin works just fine, though it's a bit leaner so watch the cooking time closely. I've also used pork loin in a pinch, though it takes a few minutes longer in the oven. Whatever you choose, make sure it's trimmed of any silver skin so the marinade can work its magic. The overnight soak is non-negotiable, it transforms the meat completely.

Getting the Potatoes Right

The secret to crispy roast potatoes is space and heat. If you crowd them on the tray, they'll steam instead of roast, so give them room to breathe. I learned this the hard way after serving a batch that was more sad and soft than golden and crunchy. Toss them well in the oil and spices, spread them out, and resist the urge to stir them too often. One good flip halfway through is all they need. The smoked paprika gives them a subtle smokiness that ties the whole dish together beautifully.

Serving and Pairing

This dish is a natural centerpiece, so I like to bring everything to the table on a big platter and let people serve themselves. A handful of fresh parsley or a squeeze of lemon at the end adds a bright finish that cuts through the richness. It pairs beautifully with a Spanish red, something with a little body like a Rioja or Ribera del Duero, though a crisp white works too if that's your preference. Leftovers, if you're lucky enough to have any, make an incredible sandwich the next day.

• Slice leftover pork thin and serve it cold with aioli and crusty bread.
• Reheat the potatoes in a hot oven for a few minutes to bring back their crispness.
• The peppers are delicious stirred into eggs the next morning.

Save

This recipe has become one of those meals I turn to when I want to feel grounded, connected to good ingredients and simple techniques that just work. I hope it brings you as much joy as it's brought me, whether you're cooking for a crowd or just treating yourself to something special.

Recipe FAQs

→ Can I use regular pork tenderloin instead of Ibérico?

Yes, regular pork tenderloin works well as a substitute. Adjust cooking time slightly as tenderloin may cook faster, and always check internal temperature reaches 63°C (145°F).

→ How long should I marinate the pork?

Marinate the pork overnight or for a minimum of 8 hours to allow the flavors of smoked paprika, rosemary, and garlic to fully penetrate the meat for maximum tenderness and taste.

→ What temperature should the pork reach when cooked?

The internal temperature should reach 63°C (145°F) for perfectly cooked, juicy pork. Use a meat thermometer for accuracy and let rest for 5 minutes before slicing.

→ Can I prepare the vegetables ahead of time?

Yes, you can cut and season the potatoes and peppers a few hours ahead. Keep them covered in the refrigerator, then bring to room temperature before roasting for even cooking.

→ What wine pairs best with this dish?

A Spanish red wine like Rioja pairs beautifully with the smoked paprika and roasted flavors. Alternatively, try Tempranillo or Garnacha for authentic Spanish pairing.

→ How do I know when the potatoes are done?

Potatoes are ready when golden brown and crispy on the outside, tender inside. This takes 35-40 minutes at 220°C, stirring halfway through for even browning.