Marinated ibérico pork fillet, roast potatoes and red peppers
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight marinating
- Easy
- Serves 6
Skip to ingredients
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- 3 garlic clovesfinely chopped
- 3 tsp cumin seeds
- 3 tsp whole black peppercorns
- 2 tsp pimentón (Spanish sweet paprika)
- 2 tsp dried oregano
- 50ml Spanish olive oilplus extra for drizzling
- 750g pork fillettrimmed of excess fat
- 3 red peppersleft whole, rinsed and patted dry
- 350g potatoespeeled and thinly sliced
- 1 white onionsliced
Nutrition: per serving
- kcal348
- fat17.3g
- saturates3.3g
- carbs14.7g
- sugars5.2g
- fibre4.4g
- protein31.2g
- salt0.6g
Method
step 1
Pound together the garlic and ½ tsp of salt using a pestle and mortar. Add the cumin, peppercorns and pimentón, and pound again. Add the oregano and 50ml of oil, and mix together. Season the pork, rub the spice mixture all over and leave to marinate, covered, in the fridge overnight.
step 2
Heat the oven to 180C/160C fan/gas 4. Put the peppers in an ovenproof dish and drizzle with some olive oil. Bake for 30-40 mins, turning once or twice. When the skin on the peppers has wrinkled, remove from the oven (keep the oven on) and leave to cool. Remove the skins and seeds, slice thinly and set aside, covered.
step 3
Put the potatoes and onion in an ovenproof tray, season and drizzle with olive oil. Put in the oven for 20 mins, then heat a heavy frying pan over a high heat. Sear the pork, turning every minute or so, for 5 mins until well browned. Put it on top of the potatoes in the oven and cook for a further 20 mins until the meat is cooked through.
step 4
Set aside the pork to rest while you increase the oven temperature and return the potatoes to the oven to brown. Add the peppers to warm, and slice the pork.
step 5
Layer the potatoes on plates, then top with the meat and the peppers, drizzled with a little of the pan juices.
