Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Roast Pork with Sweet Red Pepper Paste & Roasted Potatoes

Servings: six.

In this easy-to-make dish (called lombo de porco assada com massa de pimentão e batatas assadas in Portuguese), garlic, bay, paprika, and red pepper paste suffuse a pork loin and red potatoes, which roast together in the same pan. To round out the meal, serve spinach sautéed with garlic and sprinkled with a little red-wine or cider vinegar.


For the pork:

  • 3 large cloves garlic, finely chopped
  • 1-1/2 bay leaves, very finely ground
  • 1-1/2 tsp. sweet paprika
  • 1-1/2 Tbs. Sweet Red Pepper Paste
  • 3 Tbs. olive oil
  • 3-lb. pork loin roast

For the potatoes:

  • 6 large red potatoes, washed, dried, and cut into 8 wedges each
  • 1-1/2 Tbs. finely chopped fresh flatleaf parsley
  • 4 cloves garlic, finely chopped
  • 1 Tbs. sweet paprika
  • 1/2 Tbs. coarse salt
  • 3/4 tsp. freshly ground black pepper
  • 3 Tbs. olive oil


  • Heat the oven to 350ºF. With a mortar and pestle or a fork, mash the garlic, ground bay leaves, and paprika to a paste. Stir in the sweet red pepper paste. Slowly drizzle in the olive oil while stirring constantly. Cut crosshatches about 1/2-inch deep every few inches along the surface of the roast. Rub the paste all over the roast, pushing some of the paste into the crosshatches.
  • In a large bowl, toss the potatoes with 1 Tbs. of the parsley and the garlic, paprika, salt, pepper, and olive oil until well coated.
  • Put the pork in a lightly oiled roasting pan and scatter the potatoes around it. Roast until the internal temperature of the pork is 150ºF and the potatoes are tender, about 1 hour (turning the potatoes occasionally). Transfer the roast to a carving board and let it rest for 10 to 15 min. before slicing. Sprinkle the potatoes with the remaining parsley and serve.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Santa Fe, NM (509)

Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks