Marinated Ibérico pork fillet with sautéed potatoes


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