# Components:
→ Pork Marinade
01 - 1.32 lbs 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 - 1.54 lbs 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
# Directions:
01 - Combine olive oil, minced garlic, rosemary, smoked paprika, lemon zest, and lemon juice in a mixing bowl. Season with sea salt and black pepper.
02 - Coat pork fillet thoroughly in the marinade mixture. Cover and refrigerate for a minimum of 8 hours, preferably overnight.
03 - Set oven temperature to 425°F and allow to fully preheat.
04 - Toss quartered potatoes with olive oil, salt, pepper, smoked paprika, and thyme leaves. Spread evenly on a baking tray and roast for 35 to 40 minutes, stirring halfway through cooking, until golden and crispy.
05 - Place pepper strips on a separate baking tray. Toss with olive oil, sliced garlic, and salt. Roast for 20 to 25 minutes until tender with light caramelization.
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 fillet for 2 to 3 minutes per side until deeply browned.
07 - Transfer skillet to preheated oven and roast for 12 to 15 minutes until internal temperature reaches 145°F. Remove from oven and rest for 5 minutes before slicing.
08 - Slice pork fillet and arrange on serving plates with roast potatoes and red pepper strips. Drizzle with pan juices if desired.
