Olive Magazine

Ibérico pork fillet with trintxat potatoes

Published: October 2, 2015 at 11:42 am
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  • Preparation and cooking time
    • Total time
    • + marinating overnight
  • Easy
  • serves 4

This recipe for Ibérico pork fillet with trintxat potatoes comes from Lobos tapas bar in Borough market. Lobos uses Ibérico pork, which is darker in colour and can be eaten rare. If you’re using regular pork, transfer to the oven and roast until cooked throughout.

Nutrition:
NutrientUnit
kcal472
fat24.1g
saturates5.5g
carbs21.8g
sugars0g
fibre3.3g
protein40.3g
salt1.5g
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Ingredients

  • (Ibérico pork if possible) 600g pork fillet, trimmed 
  • 1 tsp paprika, plus a pinch
  • 1 tsp dried oregano
  • ½ tsp ground cumin
  • chopped to make 1 tsp garlic
  • olive oil
  • 500g potatoes, peeled and cubed
  • 150g savoy cabbage, chopped
  • 100g pancetta cubes
  • 1 clove garlic, chopped

Method

  • STEP 1

    Marinate the pork fillet with all the spices and the garlic, 2 tbsp oil and a pinch of salt, and chill for at least 2 hours, or overnight if possible.

  • STEP 2

    For the trintxat, cook the potatoes and the cabbage in boiling salted water for about 20 minutes, then drain and mash them together.

  • STEP 3

    Fry the bacon and the garlic in 1 tbsp of olive oil in a frying pan until golden, then add the potatoes with the cabbage and mix well. Set aside while you make the pork. 

  • STEP 4

    Heat the oven to 220C/fan 200C/gas 7. Remove the pork from the marinade and sear the pork fillet in a hot pan in 1 tbsp oil on all sides for 10 minutes. Transfer to the oven and cook for 20-25 minutes until cooked through. If you have a meat thermometer, the middle should reach 70C. Remove from the pan and rest for 10 minutes under foil. Reheat the potatoes gently in the frying pan and season. 

  • STEP 5

    Slice the pork and serve with a drizzle of olive oil and a pinch of paprika to finish, and the potatoes on the side.

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