SpanishMedium · Hot
Roast Pork Loin with Peppers and Potatoes
Bell pepper and potato go into the roasting pan with garlic and olive oil, cut generous and left to caramelize slowly around the pork loin as it rests above them. The drippings collect below, soaking into the potato and turning the pepper edges sweet and slightly charred at the corners. Straightforward, Sunday-kitchen cooking.
Prep
15 min
Cook
50 min
Rest
10 min
Total
1h 15m
Method
Prepare and Season
1
Pat the pork loin dry with kitchen paper and rub all over with smoked paprika, salt, black pepper, and minced garlic, pressing the seasoning into the meat.
2
Preheat your oven to 200°C (400°F).
Rest and Finish
7
Transfer the pork to a board, tent loosely with foil, and rest for 10 minutes.
8
Drizzle the vegetables with the remaining 2 tablespoons of good olive oil and a final dust of smoked paprika.
9
Slice the pork thinly and serve alongside the roasted peppers and potatoes, letting the oil and paprika bleed into the resting juices.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -4
Calories
861
per serving
High in protein · 84gLow sugar · 7g
Protein
84g
Carbs
38g
Fat
40g
Sat. fat
13g
Fiber
6g
Sugar
7g
Sodium
1134mg
Gluten FreeDairy FreeHeart HealthyLow Sodium AdaptableHigh ProteinBalanced Meal
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
4.8
per serving
ECarbonBEU all-round· carbon sets the grade
Water
1.3m³
Land
148Pt
Runoff
0.4g P
Pork loin drives 95% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
5
Sweet
5
Salty
2
Sour
2
Bitter
4
Spicy
Textures
CrispyTenderJuicy
Aromas
SmokySavoryEarthyHerbal
Kitchen Equipment
Primary Tool
OvenCounter FootprintMedium
Safety & Storage
Cooking Temperature
Cook pork loin to minimum internal temperature of 63°C (145°F) with 3-minute rest time. Recipe specifies 65°C which meets safety threshold. Use calibrated meat thermometer inserted into thickest part of meat away from bone.
Cross Contamination
Use separate cutting boards for raw pork and vegetables. Wash all utensils, surfaces, and hands thoroughly with hot soapy water after handling raw pork to prevent bacterial transfer.
Handling
Pat pork dry before seasoning to ensure proper seasoning adhesion. When basting or turning items during roasting, avoid dripping raw meat juices onto vegetables.
Storage
Refrigerate leftover pork and vegetables within 2 hours of cooking. Store separately in airtight containers. Consume within 3-4 days or freeze for up to 2-3 months.
High Risk Population
Pork should be cooked thoroughly for immunocompromised individuals, pregnant women, young children, and elderly. Ensure no pink remains and juices run clear.
Pro Tips
Technique
Let that pork rest, yes? Ten minutes under foil is not optional — it's the difference between juice running all over your plate and juice staying where it belongs, in the meat.
Substitution
If you cannot find good smoked paprika, sweet paprika works, but add a pinch of hot paprika to bring back that smoke. And if Padrón peppers are in season, toss a handful of those in — they pop and char beautifully alongside the potatoes.
Make Ahead
Rub the pork the night before and leave it covered in the fridge. The salt draws out the moisture, then reabsorbs it with all that paprika and garlic — it is like a slow massage for your dinner.
From the chef
In Galicia, we don't need fancy tricks to make a meal sing — just good pork, proper paprika, and time in a hot oven. This is the kind of dish my grandmother would have put on the table after a morning at the feira, when the house still smelled of the sea and everyone was hungry. Potatoes drinking in the drippings, peppers sweet and soft, and that paprika bleeding red through everything like a promise of the next meal to come.
TagsGalicianPorkPaprikaRoastedOne TrayHeartyOlive Oil
Source: generated · May 30, 2026