Ingredients

• 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)
• 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

Directions

• For the pork
• preheat the oven to 200C/180C Fan/Gas 6.
• Mix together all of the pork ingredients
• except for the pork
• in a large bowl until well combined. Add the pork fillets and coat them in the mixture. Chill in the fridge for at least 12 hours
• to marinate.
• When the meat has marinated
• remove it from the fridge and set aside until is has returned to room temperature.
• Heat an ovenproof frying pan over a medium heat. When the pan is hot
• remove the pork fillets from the marinade
• shaking off any excess
• and fry for 1-2 minutes on each side
• or until browned on all sides.
• Transfer the pan to the oven and cook the pork fillets for a further 5 minutes (if you are using ibérico pork
• the fillets will only need cooking in the oven for 2 minutes). Remove the meat from the pan and set aside on a warm plate for 5 minutes
• to rest. Reserve the pan juices.
• Meanwhile
• for the potatoes
• boil the potato slices in a pan of salted water for 1-2 minutes
• or until just tender. Drain well.
• Heat the oil in a frying pan over a medium heat
• then add the drained potatoes and fry for 2-3 minutes
• or until just coloured.
• Add the onion and garlic and continue to fry for 1-2 minutes
• or until golden-brown. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• divide the potato mixture equally among 4 serving plates. Carve each pork fillet into slices and arrange the slices on top of the potatoes. Drizzle the pan juices and a splash of olive oil around the edge of each plate. Garnish with the thyme leaves.