Save Indulge in a true taste of Spain with this Marinated Ibérico Pork Fillet, a dish that celebrates the rich, nutty flavor of premium Ibérico solomillo. This medium-difficulty main dish, yielding 4 servings, combines traditional ingredients like smoked paprika and fresh rosemary with modern roasting techniques. In just 1 hour and 5 minutes of active time—plus an essential overnight marinade—you can create a gluten-free centerpiece that is as impressive as it is delicious.
Save This recipe is designed for special occasions, transforming simple root vegetables and peppers into the perfect supporting cast for the seared pork. By marinating the meat for a minimum of 8 hours, you ensure every slice is infused with the bright citrus and earthy rosemary notes that characterize this Mediterranean classic.
Ingredients
- For the Pork Marinade
- 600 g Ibérico pork fillet (solomillo), trimmed
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp smoked paprika (pimentón)
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- For the Roast Potatoes
- 700 g small new potatoes, quartered
- 2 tbsp olive oil
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tbsp fresh thyme leaves
- For the Red Peppers
- 2 large red bell peppers, seeded and cut into strips
- 1 tbsp olive oil
- 1 clove garlic, thinly sliced
- Pinch of salt
Instructions
- Marinate the Pork
- 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 (minimum 8 hours).
- Prepare the Oven
- Preheat oven to 220°C (425°F).
- Roast the Potatoes
- 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.
- Roast the Red Peppers
- 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.
- Cook the Pork
- Remove pork from the marinade and pat dry. Heat 1 tbsp 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 63°C (145°F).
- Serve
- Rest the meat for 5 minutes before slicing. Arrange on plates with the roast potatoes and red peppers, drizzling with juices from the pan if desired.
Zusatztipps für die Zubereitung
To ensure the best results, always use a meat thermometer to pull the pork at exactly 63°C (145°F), keeping it juicy and tender. Allowing the meat to rest for 5 minutes is crucial; this lets the juices redistribute so the meat remains moist when sliced.
Varianten und Anpassungen
If Ibérico pork is unavailable, you can substitute it with a regular pork tenderloin, though you should adjust the cooking time based on the thickness of the cut. For an extra pop of color and freshness, garnish the final dish with a handful of chopped fresh parsley or an additional squeeze of fresh lemon juice.
Serviervorschläge
This festive meal pairs beautifully with a glass of Spanish red wine, such as a medium-bodied Rioja. For a complete nutritional profile, note that each of the 4 servings contains approximately 510 calories, 37g of protein, and 32g of carbohydrates, making it as nourishing as it is flavorful.
Save Enjoy this Spanish-inspired masterpiece that brings together the finest Ibérico pork and the simple joy of perfectly roasted Mediterranean vegetables.
Recipe Guide
- → Can I use regular pork tenderloin instead of Ibérico?
Yes, regular pork tenderloin works well as a substitute. The cooking time may vary slightly depending on the size, so check the internal temperature reaches 63°C (145°F) for optimal results.
- → How long should I marinate the pork?
Marinate the pork overnight or for a minimum of 8 hours to allow the flavors to fully penetrate the meat and ensure maximum tenderness.
- → What temperature should the pork reach when cooked?
The internal temperature should reach 63°C (145°F) for perfectly cooked, juicy pork that's safe to eat with a slight pink center.
- → Can I prepare the vegetables in advance?
You can cut and season the potatoes and peppers a few hours ahead, but roast them fresh for the best texture and flavor. Store covered in the refrigerator until ready to cook.
- → What wine pairs best with this dish?
A Spanish red wine such as Rioja or Tempranillo complements the smoked paprika and rich pork flavors beautifully. A medium-bodied Garnacha also works wonderfully.
- → Why do I need to rest the pork after cooking?
Resting for 5 minutes allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful rather than losing moisture when cut immediately.