Try this recipe for Ibérico pork fillet, then check out our pork medallions and more pork recipes.


  • (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


  • 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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