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- Marinated ibérico pork fillet, roast potatoes and red peppers
Marinated ibérico pork fillet, roast potatoes and red peppers
- María José Sevilla
Published: June 11, 2024 at 12:40 PM
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Serves 6
Easy
Prep: 15 mins
Cook: 1 hr and 30 mins
plus overnight marinating
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Pimentón, garlic and oregano overnight-marinated pork fillet is roasted and layered with crispy potatoes and blistered red peppers for a satisfying main
Gluten free
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Recipes extracted from Cocina de Andalucía by María José Sevilla (£20, Ryland Peters & Small). Photographs: Nassima Rothacker. Next try María José's gratinated mussels with sautéed tomato, onion and green pepper stuffing and Andalucían gazpacho, then discover more Spanish recipes and 10 things we love about Andalucían cuisine.
María José says: "One of the great things about living in the middle of the Andalucían forest – the Dehesa – is the access to fresh and cured ibérico pork all year round. This is the natural habitat of the ibérico pig: here he roams free, searching for acorns, his favourite food."
Marinated ibérico pork fillet, roast potatoes and red peppers (solomillo de cerdo marinado, patatas panaderas y pimientos rojos asados) recipe
Ingredients
Nutrition
-
3 garlic cloves
finely chopped
-
3 tsp cumin seeds
-
3 tsp whole black peppercorns
-
2 tsp pimentón (Spanish sweet paprika)
-
2 tsp dried oregano
-
50ml Spanish olive oil
plus extra for drizzling
-
750g pork fillet
trimmed of excess fat
-
3 red peppers
left whole, rinsed and patted dry
-
350g potatoes
peeled and thinly sliced
-
1 white onion
sliced
Nutrition: per serving
- kcal348
- fat17.3g
- saturates3.3g
- carbs14.7g
- sugars5.2g
- fibre4.4g
- protein31.2g
- salt0.6g
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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.
Try more pork recipes.
Authors
María José Sevilla
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