Marinated Ibérico Pork Fillet Roast (Print Version)

Overnight marinated Ibérico pork fillet roasted to perfection, served with crispy potatoes and sweet caramelized red peppers.

# 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 - 0.5 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 - 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

# Steps to Follow:

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. Mix until well combined.
02 - Coat the pork fillet thoroughly in the marinade, ensuring all surfaces are covered. Cover with plastic wrap and refrigerate overnight, allowing a minimum of 8 hours for optimal flavor development.
03 - Set oven temperature to 425°F and allow 15 minutes for preheating.
04 - In a bowl, toss quartered potatoes with olive oil, sea salt, black pepper, smoked paprika, and thyme leaves until evenly coated. Spread in a single layer on a baking tray.
05 - Place potato tray in preheated oven and roast for 35 to 40 minutes. Stir halfway through cooking time. Potatoes are done when golden brown and crispy on the edges.
06 - Place red pepper strips on a separate baking tray. Toss with olive oil, sliced garlic, and a pinch of salt until evenly coated.
07 - Place pepper tray in oven alongside potatoes. Roast for 20 to 25 minutes until peppers are tender and show light caramelization at the edges.
08 - 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.
09 - Transfer the skillet to the preheated oven and continue cooking for 12 to 15 minutes until internal temperature reaches 145°F when measured with a meat thermometer.
10 - Remove skillet from oven and allow pork to rest for 5 minutes before slicing. This ensures juices redistribute throughout the meat.
11 - Slice pork fillet into individual portions and arrange on serving plates with roast potatoes and red peppers. Drizzle pan juices over the top if desired.

# Additional Tips::

01 -
  • The overnight marinade does all the heavy lifting, infusing the pork with layers of smoky, citrusy flavor while you sleep.
  • Everything roasts together in harmony, so you get a complete, elegant meal without juggling a dozen pans.
  • The Ibérico pork stays incredibly tender and juicy, with a richness that makes even a simple weeknight feel like a celebration.
  • Crispy golden potatoes and sweet caramelized peppers turn this into a plate that looks as stunning as it tastes.
02 -
  • Pat the pork completely dry before searing or it will steam instead of caramelize, and you'll miss out on that gorgeous crust.
  • Don't skip the resting time after roasting—cutting into the pork too soon lets all the juices run out, leaving the meat dry and disappointing.
  • Use an instant-read thermometer to check the internal temperature; overcooked pork turns chalky, and this cut is too special to risk.
  • Make sure your oven is fully preheated before the potatoes go in, or they'll turn soggy instead of crisp.
03 -
  • Marinate the pork for a full 24 hours if you have the time—the flavor deepens even more, and the texture becomes impossibly tender.
  • Bring the pork to room temperature for 20 minutes before searing; cold meat straight from the fridge won't brown properly and cooks unevenly.
  • Invest in a good instant-read thermometer—it takes the guesswork out of doneness and ensures your pork is perfectly juicy every time.
  • Save the marinade and simmer it in a small pan for 5 minutes to make a quick sauce; just never use raw marinade without cooking it first.
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