Spiced rubbed pork fillet with tzatziki and romesco sauce

Piquant roast pork, cool creamy Tzatziki and a tongue-tingling Romesco sauce create a mouth-watering medley of flavours from James Tanner
By James Tanner
Spiced rubbed pork fillet with tzatziki and romesco sauce
  • Rating:
  • Serves: 2
  • Cook Time: 30 minutes
  • Prep Time:
  • Effort: medium

Ingredients

Main

  • 200 g pork fillets
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1 tbsp olive oil
  • 1 tsp sesame oil
  • 2 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tsp chilli powder
  • 1 tsp tomato purée
  • 1 tsp salt
  • 0.5 tsp pepper

For the Tzatziki

  • 1 cucumber, peeled, seeds removed and diced
  • 1 tsp salt
  • 250 g Greek yogurt
  • 1 clove garlic, chopped
  • 1 handfuls mint, chopped
  • 1 pinches black pepper

For the Romesco sauce

  • 1 red peppers, chopped
  • 1 red onions, chopped
  • 2 chillies, deseeded
  • 200 ml olive oil
  • 2 plum tomatoes
  • 4 tinned anchovies
  • 110 g ground almonds
  • 1 tbsp white wine vinegar
  • 115 g white bread, toasted and crusts removed

Method

1. Mix all the ingredients for the marinade together. 2. Cover the pork fillets and leave to marinate for at least 30 minutes.3. For the tzatziki, mix the cucumber with one teaspoon of salt and allow to sit for one hour. 4. Rinse and pat dry on kitchen paper, and then mix with other ingredients and season. 5. Set the oven to 200C/gas 6. Drain off the marinade and brown the fillets in a hot pan. 6. Transfer to the oven and roast for about 10 minutes, until just firm to the touch. Leave to rest. 7. For the Romesco sauce, place the pepper, onion and chillies into a roasting pan. Drizzle with three tablespoons of the olive oil. Roast for 10 to 15 minutes until soft and caramelised. 8. Cut the tomatoes in half lengthways and fry in a hot pan, flesh side down until blackened. 9. Put all ingredients for the sauce into a food processor and blend for two minutes until smooth. With the motor running, gradually add the remaining olive oil in a steady stream until well incorporated. Season with salt and freshly ground black pepper. 10. To serve, slice the pork fillet and serve with the Romesco sauce and Tzatziki.

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