Ibérico pork fillet with trintxat potatoes
- Preparation and cooking time
- Total time
- + marinating overnight
- Easy
- serves 4
Skip to ingredients
Ingredients
- (Ibérico pork if possible) 600g pork fillet, trimmed
- 1 tsp paprika, plus a pinch
- 1 tsp dried oregano
- ½ tsp ground cumin
- chopped to make 1 tsp garlic
- olive oil
- 500g potatoes, peeled and cubed
- 150g savoy cabbage, chopped
- 100g pancetta cubes
- 1 clove garlic, chopped
Method
- STEP 1
Marinate the pork fillet with all the spices and the garlic, 2 tbsp oil and a pinch of salt, and chill for at least 2 hours, or overnight if possible.
- STEP 2
For the trintxat, cook the potatoes and the cabbage in boiling salted water for about 20 minutes, then drain and mash them together.
- STEP 3
Fry the bacon and the garlic in 1 tbsp of olive oil in a frying pan until golden, then add the potatoes with the cabbage and mix well. Set aside while you make the pork.
- STEP 4
Heat the oven to 220C/fan 200C/gas 7. Remove the pork from the marinade and sear the pork fillet in a hot pan in 1 tbsp oil on all sides for 10 minutes. Transfer to the oven and cook for 20-25 minutes until cooked through. If you have a meat thermometer, the middle should reach 70C. Remove from the pan and rest for 10 minutes under foil. Reheat the potatoes gently in the frying pan and season.
- STEP 5
Slice the pork and serve with a drizzle of olive oil and a pinch of paprika to finish, and the potatoes on the side.
