Marinated Ibérico pork fillet with sautéed potatoes and pimentón

This easy and delicious pork dish brings the authentic flavours of inland Spain to your kitchen table.

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For the pork

  • 3 tbsp extra virgin olive oil
  • 1 tsp bittersweet smoked paprika, plus extra to serve
  • 2 sprigs fresh oregano, leaves only, chopped
  • 1 garlic clove, finely chopped
  • ½ tsp ground cumin
  • 4 x 250g/9oz pork fillets (preferably Ibérico pork)

For the potatoes

  • 1kg/2lb 4oz waxy potatoes, such as Desirée potatoes, peeled, cut into 7-8mm-thick slices
  • 2 tbsp olive oil, plus extra to serve
  • 1 small onion finely sliced
  • 3 garlic cloves, finely sliced
  • 4 sprigs fresh thyme, leaves only, to serve
  • salt and freshly ground black pepper