Pin It The smell of rosemary and smoked paprika hit me the moment I opened the fridge that Sunday morning. I'd marinated the pork the night before, half-asleep after a long day, and honestly forgot how good it would smell. My partner wandered into the kitchen asking what we were cooking, and I knew right then this wasn't going to be just another dinner. There's something about Ibérico pork that makes even a simple roast feel like an occasion.
I made this for my parents' anniversary dinner last spring, and my dad, who usually just nods politely at food, went back for seconds. He kept talking about the potatoes, how crispy they were on the outside and how the paprika reminded him of a trip to Seville years ago. My mom was quiet, which is her version of a compliment. Later she asked for the marinade recipe, and I knew I'd nailed it.
Ingredients
- Ibérico pork fillet: This Spanish pork is marbled beautifully and stays moist even if you slightly overcook it, which is forgiving for home cooks.
- Extra virgin olive oil: Use a good one here since it carries the marinade flavors and helps the pork brown without burning.
- Garlic: Fresh cloves are essential, minced fine so they melt into the marinade and don't scorch in the pan.
- Fresh rosemary: Chop it finely or it can be woody, and it perfumes the meat in a way dried herbs just can't.
- Smoked paprika: This is the soul of the dish, adding a deep, sweet smokiness that tastes like a Spanish summer.
- Lemon zest and juice: Brightens everything and cuts through the richness of the pork beautifully.
- New potatoes: Their thin skins crisp up perfectly and their creamy centers soak up all the seasoning.
- Red bell peppers: Roasting them until slightly caramelized brings out their natural sweetness and adds color to the plate.
- Fresh thyme: A subtle herbal note that makes the potatoes taste like they came from a Spanish countryside kitchen.
Instructions
- Marinate the Pork:
- Whisk together the olive oil, garlic, rosemary, paprika, lemon zest, lemon juice, salt, and pepper until it smells incredible. Massage the marinade all over the pork fillet, cover it tightly, and let it sit in the fridge overnight so the flavors soak deep into the meat.
- Prepare the Oven:
- Crank your oven to 220°C (425°F) and let it get properly hot. A blazing oven is what gives the potatoes that golden crunch.
- Roast the Potatoes:
- Toss the quartered potatoes with olive oil, salt, pepper, smoked paprika, and thyme until every piece is coated. Spread them out on a baking tray in a single layer and roast for 35 to 40 minutes, stirring halfway so they brown evenly and get crispy on all sides.
- Roast the Red Peppers:
- Toss the pepper strips with olive oil, sliced garlic, and a pinch of salt, then spread them on a separate tray. Roast for 20 to 25 minutes until they're tender, sweet, and just starting to caramelize at the edges.
- Cook the Pork:
- Pat the pork dry with paper towels so it sears properly, then heat a tablespoon of olive oil in an ovenproof skillet over medium-high heat. Sear the fillet for 2 to 3 minutes on each side until it's beautifully browned, then slide the whole skillet into the oven and roast for 12 to 15 minutes until the internal temperature hits 63°C (145°F). Let it rest for 5 minutes before slicing so the juices stay inside.
- 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 for extra flavor.
Pin It The first time I served this, I plated it up and stood back, and it looked like something from a restaurant. My friend Sarah, who's annoyingly good at cooking, asked if I'd taken a class. I hadn't, I'd just followed my instincts and let the ingredients do their thing. That's when I realized good food doesn't have to be complicated, it just has to be made with care.
How to Know When the Pork is Done
A meat thermometer is your best friend here, aim for 63°C (145°F) for perfectly pink, juicy pork. If you don't have one, press the meat gently, it should feel firm but still have a little give. The pork will continue cooking slightly as it rests, so don't push it past that temperature or it'll dry out.
What to Do With Leftovers
Slice any leftover pork thinly and pile it into crusty bread with arugula and a smear of aioli for next-day sandwiches. The potatoes reheat beautifully in a hot oven, and the peppers are wonderful stirred into scrambled eggs or tossed with pasta. I've even chopped everything up and turned it into a warm grain bowl with farro and a drizzle of sherry vinegar.
Pairing and Serving Suggestions
This dish loves a Spanish red wine, something like a Rioja or a Tempranillo with enough body to stand up to the paprika and pork. A simple green salad with a sharp vinaigrette balances the richness, and if you want to go all in, start with some Manchego cheese and olives. It's the kind of meal that turns a regular weeknight into something worth remembering.
- Serve with crusty bread to mop up the pan juices and olive oil from the peppers.
- Add a handful of fresh parsley or a squeeze of lemon over the top just before serving for brightness.
- If feeding a crowd, double the recipe and use two trays for the potatoes so they crisp properly.
Pin It This recipe taught me that the best meals aren't always the most complicated ones, they're the ones where you let good ingredients shine. I hope it brings you as much joy as it's brought my table.
Recipe Questions & Answers
- → Can I use regular pork tenderloin instead of Ibérico?
Yes, regular pork tenderloin works well as a substitute. Adjust the cooking time slightly as regular pork may cook faster than Ibérico. Use a meat thermometer to ensure it reaches 63°C (145°F) internal temperature.
- → How long should I marinate the pork?
Marinate the pork overnight for best results—minimum 8 hours. This allows the garlic, rosemary, and smoked paprika flavors to fully penetrate the meat, resulting in maximum flavor and tenderness.
- → What temperature should the pork reach when cooked?
The pork should reach an internal temperature of 63°C (145°F) for perfectly cooked, slightly pink meat. Always use a meat thermometer for accuracy and let the meat rest for 5 minutes before slicing.
- → Can I prepare the vegetables ahead of time?
Yes, you can quarter the potatoes and slice the peppers a few hours ahead. Store them separately in the refrigerator, then toss with seasonings just before roasting for the crispiest results.
- → What wine pairs best with this dish?
A Spanish Rioja pairs beautifully with this dish. The wine's earthy notes complement the smoked paprika and rosemary, while its medium body matches the richness of the Ibérico pork perfectly.
- → How do I know when the potatoes are done?
The potatoes are ready when they're golden brown on the outside and tender inside—typically 35-40 minutes at 220°C. Stir them halfway through roasting to ensure even crisping on all sides.