- 1 tsp ground turmeric
- 1 tsp ground paprika
- 1 tsp ground ginger
- 1 tsp ground cumin
- splash sesame oil
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp chilli powder
- 1 tsp tomato paste
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 200g/7oz pork fillet
- splash olive oil
- 1 cucumber, peeled, seeds removed, finely chopped
- 1 tsp salt
- 200g/7oz Greek yoghurt
- 1 clove garlic, chopped
- 1 handful fresh mint leaves, chopped
- salt and freshly ground black pepper
- 1 red pepper
- 1 red onion, chopped
- 2 chillies, split lengthways, seeds removed
- 2 tbsp olive oil
- 2 plum tomatoes, cut in half lengthways
- 125g/4½oz roasted almonds, ground
- 1 tbsp white wine vinegar
- 4 anchovy fillets in oil
- 25g/1oz toasted white bread, crusts removed
- 125ml/4½fl oz olive oil
- salt and freshly ground black pepper
- Preheat the oven to 200C/400F/Gas 6.
- Place all the marinated pork ingredients, except the pork fillet and olive oil, into a bowl and mix well.
- Add the pork fillets and turn to coat in the marinade, then leave to marinate for 20-30 minutes.
- Drain any excess marinade from the pork and heat a frying pan until hot.
- Heat the olive oil and add the pork fillet and fry for 1-2 minutes on both side.
- Transfer to the oven and roast for 8-10 minutes, until cooked through. Remove from the heat and leave to rest in a warm place for five minutes.
- For the tzatziki, mix the cucumber and salt together and allow to sit in a colander for one hour, then rinse and pat dry with kitchen paper.
- Place the cucumber into a bowl. Add the yoghurt, garlic and mint and stir to combine. Season, to taste, with salt and black pepper.
- For the romesco sauce, place the pepper, onion, chillies and olive oil onto a roasting tray and place into the oven for 10-12 minutes, until soft and browned.
- Meanwhile, heat a frying pan until hot, then place the tomatoes, cut-side down, into the pan and sear until blackened.
- Place the roasted vegetables, ground almonds, vinegar, anchovies and bread into a food processor and blend for two minutes, until smooth.
- With the food processor still running, gradually add 125ml/4½fl oz olive oil in a steady stream until completely incorporated into the sauce, then season well with salt and freshly ground black pepper.
- To serve, slice the pork fillet and place onto a plate. Place a spoonful of romesco to one side of pork, and a spoonful of the tzatziki to the other side.