Marinated Ibérico Pork With Potatoes (Printable)

Overnight-marinated Ibérico pork with crispy potatoes and sweet peppers—a Spanish-inspired centerpiece.

# What You Need:

→ Pork Marinade

01 - 1.32 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 - ½ teaspoon freshly ground black pepper

→ Roast Potatoes

10 - 1.54 lbs small new potatoes, quartered
11 - 2 tablespoons olive oil
12 - 1 teaspoon sea salt
13 - ½ 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:

01 - Combine olive oil, garlic, rosemary, smoked paprika, lemon zest, lemon juice, salt, and pepper in a mixing bowl. Coat the pork fillet thoroughly with the marinade, cover, and refrigerate overnight for a minimum of 8 hours.
02 - Preheat oven to 425°F.
03 - Toss quartered potatoes with olive oil, salt, pepper, smoked paprika, and thyme. Spread on a baking tray and roast for 35–40 minutes, stirring halfway through, until golden and crispy.
04 - Arrange pepper strips on a separate baking tray. Toss with olive oil, sliced garlic, and salt. Roast for 20–25 minutes until tender and lightly caramelized.
05 - Remove pork from marinade and pat dry. Heat 1 tablespoon olive oil in an ovenproof skillet over medium-high heat. Sear pork fillet for 2–3 minutes on each side until browned. Transfer skillet to oven and roast for 12–15 minutes until internal temperature reaches 145°F. Rest for 5 minutes before slicing.
06 - Slice pork fillet and arrange on serving plates with roast potatoes and red peppers. Drizzle with pan juices if desired.

# Expert Tips:

01 -
  • The overnight marinade does all the heavy lifting, turning a simple pork fillet into something deeply flavorful without any last-minute stress.
  • Everything roasts together in harmony, so you're not juggling a dozen pans or complicated techniques.
  • It looks and tastes like you spent hours in the kitchen, but the actual hands-on time is surprisingly short.
  • The combination of crispy potatoes, sweet peppers, and tender pork feels both rustic and elegant, perfect for weeknight indulgence or weekend guests.
02 -
  • Don't skip patting the pork dry before searing, because a wet surface steams instead of browning and you'll miss out on that gorgeous crust.
  • Let the pork rest after roasting or all those flavorful juices will run out onto the cutting board instead of staying in the meat.
  • Use two separate trays for the potatoes and peppers because they cook at different rates and you don't want soggy potatoes.
03 -
  • Invest in a meat thermometer because guessing doneness by touch alone is a gamble, and perfectly cooked pork is all about hitting that sweet spot.
  • Save the marinade and brush a little over the pork during its final minutes in the oven for an extra boost of flavor.
  • If your skillet isn't ovenproof, sear the pork on the stovetop and transfer it to a baking dish before roasting.
Return