Succulent Ibérico pork fillet, marinated and roasted, served with crispy potatoes and sweet red peppers for a Spanish-inspired dish.
# What You'll Need:
→ For the Pork Marinade
01 - 1.3 pounds 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
→ For the Roast Potatoes
10 - 1.5 pounds 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
→ For the 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 - 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 for minimum 8 hours.
02 - Preheat oven to 425°F.
03 - 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.
04 - 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.
05 - Remove pork from the marinade and pat dry. Heat 1 tablespoon 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 145°F. Rest for 5 minutes before slicing.
06 - Slice pork fillet and arrange on plates with roast potatoes and red peppers. Drizzle with juices from the pan if desired.
