Overnight-marinated Ibérico pork with rosemary, smoked paprika, roasted potatoes, and caramelized red peppers.
# What you'll need:
→ Pork Marinade
01 - 1.3 lb 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
→ Roast Potatoes
10 - 1.5 lb 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
→ 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
# Method:
01 - In a bowl, combine olive oil, minced garlic, rosemary, smoked paprika, lemon zest, and lemon juice. Season with sea salt and black pepper. Coat pork fillet thoroughly in marinade, cover with plastic wrap, and refrigerate for a minimum of 8 hours or overnight.
02 - Set oven temperature to 425°F and allow 15 minutes for proper preheating.
03 - Toss quartered potatoes with olive oil, sea salt, black pepper, smoked paprika, and fresh thyme leaves. Spread evenly on a baking tray in a single layer.
04 - Place potatoes in preheated oven and roast for 35 to 40 minutes, stirring halfway through cooking, until golden brown and crispy on edges.
05 - Arrange red pepper strips on a separate baking tray. Toss with olive oil, sliced garlic, and salt. Place in oven and roast for 20 to 25 minutes until tender and lightly caramelized at edges.
06 - Remove pork from marinade and pat dry with paper towels. Heat 1 tablespoon olive oil in an ovenproof skillet over medium-high heat. Sear pork for 2 to 3 minutes per side until browned on all surfaces.
07 - Transfer skillet to preheated oven and roast pork for 12 to 15 minutes until internal temperature reaches 145°F. Remove from oven and allow to rest for 5 minutes before slicing.
08 - Slice rested pork fillet and arrange on serving plates with roasted potatoes and red pepper strips. Drizzle with pan juices if desired.
