Marinated Ibérico Pork Fillet With Sautéed Potatoes And Pimentón
This delicious recipe features tender pork fillets marinated in flavorful spices and herbs, then seared to perfection before finishing in the oven. Served alongside crispy golden-brown potatoes infused with aromatic onions and garlic, this dish promises a delightful blend of savory flavors and textures that is sure to impress your dinner guests.
— Constant Cookbook
Ingredients
- 3 tbsp extra virgin olive oil
- 1 tsp bittersweet smoked paprika
- 2 sprigs fresh oregano
- 1 garlic
- ½ tsp ground cumin
- 4 x 250g/9oz pork fillets
- 1kg/2lb 4oz waxy potatoes
- 2 tbsp olive oil
- 1 small onion
- 3 garlic
- 4 sprigs fresh thyme
- and freshly ground saltblack pepper
Instructions
- For the pork, preheat the oven to 200C/180C Fan/Gas 6.
- Mix together all of the pork ingredients, except for the pork, in a large bowl until well combined. Add the pork fillets and coat them in the mixture. Chill in the fridge for at least 12 hours, to marinate.
- When the meat has marinated, remove it from the fridge and set aside until is has returned to room temperature.
- Heat an ovenproof frying pan over a medium heat. When the pan is hot, remove the pork fillets from the marinade, shaking off any excess, and fry for 1-2 minutes on each side, or until browned on all sides.
- Transfer the pan to the oven and cook the pork fillets for a further 5 minutes (if you are using ibérico pork, the fillets will only need cooking in the oven for 2 minutes). Remove the meat from the pan and set aside on a warm plate for 5 minutes, to rest. Reserve the pan juices.
- Meanwhile, for the potatoes, boil the potato slices in a pan of salted water for 1-2 minutes, or until just tender. Drain well.
- Heat the oil in a frying pan over a medium heat, then add the drained potatoes and fry for 2-3 minutes, or until just coloured.
- Add the onion and garlic and continue to fry for 1-2 minutes, or until golden-brown. Season, to taste, with salt and freshly ground black pepper.
- To serve, divide the potato mixture equally among 4 serving plates. Carve each pork fillet into slices and arrange the slices on top of the potatoes. Drizzle the pan juices and a splash of olive oil around the edge of each plate. Garnish with the thyme leaves.
Cook Time
30M
Yield
Serves 4
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