Marinated Ibérico Pork Fillet Roast

The morning after my first overnight marinade experiment, my kitchen smelled like a Spanish tapas bar had taken up residence. Ibérico pork has this way of transforming whatever touches it into something extraordinary—the marbling melts into the meat, making each bite impossibly tender while carrying those smoky paprika and bright lemon notes deep inside. This dish started as an attempt to recreate a memorable dinner in Seville, though it has since become my go-to for moments when I want food to feel like an occasion without spending hours at the stove.

I made this for my fathers birthday last autumn, and he kept pausing between bites to comment on how the potatoes had somehow absorbed the flavors from the pork juices even though they roasted on separate trays. The kitchen was filled with that incredible rosemary and garlic aroma that makes everyone gravitate toward the oven, asking if its ready yet. We ended up lingering at the table for hours, picking at the last few roasted peppers and arguing over who got the final slice of pork.

Ingredients

• Ibérico pork fillet (600g): This prized Spanish pork has exceptional marbling that keeps it juicy and delivers a depth of flavor regular pork simply cannot match
• Smoked paprika: The backbone of Spanish cooking, this adds that essential smoky undertone that permeades the entire dish
• Fresh rosemary and thyme: Woody herbs stand up beautifully to roasting temperatures and their resinous fragrance pairs perfectly with pork
• Lemon zest and juice: The acid cuts through the rich meat while brightening the roasted vegetables
• Garlic: Use fresh cloves rather than powdered for those sweet mellow notes that develop during roasting
• New potatoes: Their waxy texture holds up beautifully to high heat roasting and they develop incredible crispy edges
• Red bell peppers: Roasting transforms them into something sweet and almost jammy, a perfect counterpoint to the savory pork

Instructions

The Overnight Magic:

Whisk together olive oil, minced garlic, chopped rosemary, smoked paprika, lemon zest, lemon juice, salt, and pepper in a bowl. Coat the pork fillet thoroughly, cover it, and let it marinate in the refrigerator for at least 8 hours or overnight.

Heat Things Up:

Preheat your oven to 220°C (425°F) and position racks in the upper and lower middle positions.

Prep the Potatoes:

Toss the quartered new potatoes with olive oil, salt, pepper, smoked paprika, and fresh thyme leaves until evenly coated. Spread them in a single layer on a large baking tray.

Season the Peppers:

Place red pepper strips on a separate baking tray and toss with olive oil, thinly sliced garlic, and a pinch of salt.

Start Roasting:

Put both trays in the oven. The potatoes need 35 to 40 minutes, while the peppers need about 20 to 25 minutes. Stir the potatoes halfway through for even browning.

Sear the Pork:

Remove pork from marinade and pat dry. Heat olive oil in an ovenproof skillet over medium-high heat. Sear the fillet for 2 to 3 minutes on each side until deeply browned.

Finish in the Oven:

Transfer the skillet to the oven and roast for 12 to 15 minutes until the internal temperature reaches 63°C (145°F).

The Essential Rest:

Let the pork rest for 5 minutes before slicing. This step is non-negotiable—it allows the juices to redistribute throughout the meat.

Bring It Together:

Slice the pork against the grain and arrange on plates with the roasted potatoes and peppers. Spoon any pan juices over everything.

Save

My neighbor Elena, who grew up in Madrid, told me that proper Ibérico pork is so prized in Spain that families often save it for Christmas or special Sunday meals. She said my version reminded her of home, which might be the best compliment Ive ever received in the kitchen. Now whenever I make this, I think of her standing in my kitchen, teaching me how to properly slice the meat against the grain.

Choosing Your Pork

Ibérico pork comes from black Iberian pigs and has a rich nutty flavor thanks to their acorn rich diet. If you cannot find it, regular pork tenderloin works beautifully but may need slightly less cooking time. The key is looking for meat with good marbling throughout rather than lean cuts that might dry out during roasting.

The Perfect Sear

Getting that caramelized crust on the pork adds incredible texture and flavor through the Maillard reaction. Make sure your skillet is properly hot before adding the meat—listen for that immediate sizzle when it makes contact. Do not move the pork around once it hits the pan; let it develop a proper crust undisturbed.

Timing Is Everything

The trick to having everything hot and ready simultaneously is planning your roasts carefully. The peppers cook faster, so I put them in about 10 minutes after the potatoes start. By the time the peppers are tender and the potatoes are golden, your oven will be ready for the seared pork to finish.

• Set a timer for stirring the potatoes so they do not stick
• Check the peppers early since ovens vary
• Let the meat rest while you toss any vegetables that need a moment under the broiler

Save

This is one of those dishes that makes people ask when you will make it again before they have even finished their first helping.

Recipe FAQ

→ Why marinate the pork overnight?

Marinating the Ibérico pork overnight allows the flavors from the garlic, rosemary, paprika, and lemon to deeply penetrate the meat. This process also helps tenderize the fillet, resulting in a more succulent and flavorful final dish.

→ Can I use a different type of pork?

Yes, if Ibérico pork fillet is unavailable, you can substitute it with regular pork tenderloin. Be mindful that cooking times may need slight adjustment, as regular tenderloin can cook a bit faster.

→ How do I know when the pork is perfectly cooked?

For optimal tenderness and safety, the pork fillet should reach an internal temperature of 63°C (145°F) at its thickest part. A meat thermometer is highly recommended for accuracy. After roasting, ensure you allow it to rest for at least 5 minutes before slicing.

→ Can I prepare the roasted vegetables ahead of time?

While best served fresh, you can prep the potatoes and peppers by chopping them in advance. For optimal texture, it's recommended to roast them just before serving. Reheating roasted vegetables can sometimes make them less crisp.

→ What wine pairs well with this dish?

This Spanish-inspired creation pairs beautifully with a medium-bodied Spanish red wine. A Rioja, with its fruity notes and subtle spice, would be an excellent choice to complement the rich flavors of the pork and vegetables.

→ Any tips for adding extra freshness?

Absolutely! A sprinkle of freshly chopped parsley over the finished dish or a final squeeze of fresh lemon juice just before serving can brighten the flavors and add a wonderful aromatic touch.