Marinated Ibérico Pork Fillet

The kitchen still smells like smoked paprika and rosemary whenever I think about this recipe. I first attempted it after returning from a trip to Seville, desperately trying to recreate that memorable meal at a tiny taberna where the waiter told me Ibérico pork changes everything. He was right. The marbling alone creates something pork tenderloin simply cannot achieve.

I made this for my fathers birthday last autumn, and he kept pausing between bites to ask what I had done differently. The potatoes pick up that smoky paprika essence while the peppers sweeten in the oven. My mother actually asked for the recipe before dessert arrived, which might be a first.

Ingredients

• 600 g Ibérico pork fillet: The marbling makes all the difference here, but pork tenderloin works in a pinch with slightly adjusted timing
• 3 tbsp extra virgin olive oil: Use the good stuff since it carries all those aromatic flavors deep into the meat
• 3 cloves garlic, minced: Fresh garlic beats garlic powder every single time for marinades
• 2 tbsp fresh rosemary: The woody perfume pairs perfectly with the smoky paprika
• 1 tbsp smoked paprika: This is what gives the dish its Spanish soul
• Zest and juice of 1 lemon: Brightens everything and cuts through the richness
• 1 tsp sea salt and ½ tsp black pepper: Simple seasoning that lets the ingredients shine
• 700 g small new potatoes: Quarter them so they get crisp on all sides
• 2 tbsp olive oil, 1 tsp smoked paprika, 1 tbsp fresh thyme: The potatoes practically baste themselves in this combination
• 2 large red bell peppers: They become sweet and almost candy-like when roasted
• 1 tbsp olive oil and 1 clove garlic, sliced: Simple but essential for the peppers

Instructions

Marinate the pork overnight:

Mix the olive oil, garlic, rosemary, smoked paprika, lemon zest, lemon juice, salt, and pepper in a bowl. Coat the pork thoroughly, cover, and let it sit in the refrigerator for at least 8 hours—the longer it marinates, the more flavorful it becomes.

Preheat your oven:

Get it to 220°C (425°F) so everything starts cooking at the right temperature.

Roast the potatoes:

Toss the quartered potatoes with olive oil, salt, pepper, smoked paprika, and thyme until evenly coated. Spread them on a baking tray and roast for 35–40 minutes, giving them a stir halfway through so they crisp up on all sides.

Roast the peppers:

Place the pepper strips on a separate tray, toss with olive oil, sliced garlic, and a pinch of salt. Roast for 20–25 minutes until tender and slightly caramelized at the edges.

Sear and finish the pork:

Pat the pork dry and sear it in an ovenproof skillet with olive oil for 2–3 minutes per side until nicely browned. Transfer the skillet to the oven and roast for 12–15 minutes until it reaches 63°C (145°F) internally, then rest it for 5 minutes before slicing.

Bring it all together:

Slice the pork against the grain and arrange it on plates with the roasted potatoes and peppers. Drizzle any pan juices over everything—do not skip this step.

Save

That dinner in Seville was on a tiny plaza where the waiter refused to write down orders because he said he knew what everyone needed before they sat down. This recipe feels like that kind of hospitality—simple, generous, and memorable.

Making It Ahead

The pork can marinate for up to 24 hours, which honestly makes it even better. I often prep the potatoes and peppers in the morning so all I have to do at dinner time is turn on the oven and sear the meat.

Choosing the Right Wine

A Rioja reserva pairs beautifully, but honestly any medium-bodied Spanish red will work. The wine should have enough structure to stand up to the smoky paprika without overpowering the pork.

Serving Suggestions

A simple green salad with sherry vinaigrette cuts through the richness nicely. Some crusty bread to soak up those pan juices is never a bad idea either.

• Let the pork come to room temperature for 20 minutes before searing
• Keep an eye on the peppers in the last 5 minutes so they do not burn
• Leftovers make excellent sandwiches the next day

Save

This dish has become my go-to for moments that call for something special but not fussy. Hope it finds its way into your regular rotation too.

Recipe FAQs

→ How long should the Ibérico pork fillet marinate?

For optimal flavor and tenderness, the Ibérico pork fillet should marinate overnight, ideally for a minimum of 8 hours. This allows the spices and lemon to deeply infuse the meat.

→ Can I use a different type of pork?

Yes, if Ibérico pork is unavailable, you can substitute it with a regular pork tenderloin. Be sure to adjust the cooking time as needed, as thinner cuts may cook faster.

→ What's the best way to ensure the pork is cooked perfectly?

For perfectly cooked pork, sear the fillet first, then roast it in the oven until its internal temperature reaches 63°C (145°F). Always let it rest for at least 5 minutes before slicing to retain its juices.

→ What side dishes pair well with this main course?

This dish is complete with the roasted potatoes and red peppers. However, a light green salad or some grilled asparagus would also complement the flavors wonderfully. A Spanish red wine like Rioja is also an excellent pairing.

→ Can I prepare any components ahead of time?

The pork must be marinated overnight, which is a significant prep step. You could also chop the potatoes and peppers ahead of time, storing them separately, but for best texture, they should be roasted just before serving.