Ingredients

• 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

Directions

• 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.