Marinated Ibérico Pork With Potatoes

Transport your dining room to the heart of Spain with this exquisite Marinated Ibérico Pork Fillet. Known for its exceptional marbling and deep, nutty flavor, Ibérico pork—or solomillo—is the star of this dish. When paired with the smoky heat of pimentón, aromatic rosemary, and the citrusy brightness of lemon, it becomes a meal truly worthy of a special occasion. Accompanied by perfectly roasted new potatoes and caramelized red peppers, this recipe is a celebration of simple, high-quality Mediterranean ingredients.

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The secret to this dish lies in the balance of temperatures and timing. By searing the pork first to develop a rich crust and then finishing it in the oven, you preserve its juices. Meanwhile, the high heat of the oven transforms humble new potatoes and red peppers into vibrant, savory sides that perfectly complement the smoky notes of the marinade.

Ingredients

• For the Pork Marinade: 600 g Ibérico pork fillet (solomillo), trimmed; 3 tbsp extra virgin olive oil; 3 cloves garlic, minced; 2 tbsp fresh rosemary, finely chopped; 1 tbsp smoked paprika (pimentón); Zest of 1 lemon; 2 tbsp fresh lemon juice; 1 tsp sea salt; ½ tsp freshly ground black pepper
• For the Roast Potatoes: 700 g small new potatoes, quartered; 2 tbsp olive oil; 1 tsp sea salt; ½ tsp black pepper; 1 tsp smoked paprika; 1 tbsp fresh thyme leaves
• For the Red Peppers: 2 large red bell peppers, seeded and cut into strips; 1 tbsp olive oil; 1 clove garlic, thinly sliced; 1 pinch of salt

Instructions

1. Marinate the Pork

In a bowl, mix olive oil, garlic, rosemary, smoked paprika, lemon zest, lemon juice, salt, and pepper. Coat the pork fillet in the marinade, cover, and refrigerate overnight (minimum 8 hours).

2. Prepare the Oven

Preheat oven to 220°C (425°F).

3. Roast the Potatoes

Toss potatoes with olive oil, salt, pepper, smoked paprika, and thyme. Spread on a baking tray and roast for 35–40 minutes, stirring halfway, until golden and crisp.

4. Roast the Red Peppers

Place pepper strips on a second tray. Toss with olive oil, sliced garlic, and a pinch of salt. Roast for 20–25 minutes, until tender and slightly caramelized.

5. Cook the Pork

Remove pork from the marinade and pat dry. Heat 1 tbsp olive oil in an ovenproof skillet over medium-high heat. Sear pork fillet for 2–3 minutes per side until browned. Transfer skillet to the oven and roast for 12–15 minutes, or until internal temperature reaches 63°C (145°F). Rest for 5 minutes before slicing.

6. Serve

Slice pork fillet and arrange on plates with roast potatoes and red peppers. Drizzle with juices from the pan if desired.

Zusatztipps für die Zubereitung

For the best results, take the pork out of the refrigerator 30 minutes before cooking to bring it to room temperature. This ensures even cooking when it hits the hot skillet. If your baking trays are crowded, the potatoes won't crisp up as well, so use two trays if necessary to give everything space to roast.

Varianten und Anpassungen

If Ibérico pork is difficult to find, you can substitute it with a standard pork tenderloin. Just keep in mind that Ibérico has a higher fat content, so a regular fillet may cook slightly faster. For a different herb profile, try replacing the rosemary with fresh oregano or marjoram for a lighter, more floral aroma.

Serviervorschläge

Arrange the sliced pork on a large wooden board or a rustic white platter for a family-style presentation. To enhance the Spanish theme, pair this dish with a glass of robust Rioja or a structured Ribera del Duero. A final garnish of fresh chopped parsley or a squeeze of lemon juice right before serving will brighten the rich, smoky flavors.

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This Marinated Ibérico Pork recipe offers a sophisticated yet comforting meal that brings the flavors of Spain directly to your table. Whether you are hosting a dinner party or celebrating a personal milestone, the combination of tender meat and perfectly roasted vegetables is sure to leave a lasting impression.

Recipe FAQs

→ Can I substitute regular pork tenderloin for Ibérico pork?

Yes, regular pork tenderloin works well as a substitute. Keep in mind that cooking time may vary slightly, so use a meat thermometer to ensure it reaches 63°C (145°F) internal temperature.

→ How long should I marinate the pork fillet?

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

→ What wine pairs best with this dish?

A Spanish red wine such as Rioja pairs beautifully with the marinated pork and roasted vegetables. The wine's earthy notes complement the smoked paprika and rosemary in the marinade.

→ Can I prepare the vegetables ahead of time?

You can cut and prepare the potatoes and peppers several hours in advance. Keep them covered in the refrigerator, then toss with seasonings just before roasting for best results.

→ What temperature should the pork reach when fully cooked?

The pork should reach an internal temperature of 63°C (145°F) when measured with a meat thermometer. Let it rest for 5 minutes before slicing to retain the juices.

→ How do I know when the potatoes are done?

The potatoes are ready when they're golden brown and crispy on the outside, typically after 35–40 minutes at 220°C. Stir them halfway through roasting for even browning.