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.


For the 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