Spice Rubbed Pork Fillet With Tzatziki And Romesco Sauce Recipes

SPICE-RUBBED PORK FILLET WITH TZATZIKI AND ROMESCO SAUCE

Steps:

• 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.

GRILLED ROMESCO STYLE PORK

Steps:

• Prepare a gas grill for direct-heat cooking over medium-high heat; see grilling procedure. .
• Meanwhile, lightly rub pork with some olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Oil grill rack, then grill pork, covered, turning occasionally, until an instant-read thermometer inserted diagonally into center registers 150°F, 20 to 25 minutes total. Transfer pork to a cutting board and let stand 10 minutes (temperature will rise 5 to 10 degrees).
• While pork stands, put greens and peppers on a platter.
• Cook almonds and garlic in oil in a small heavy skillet over medium heat, stirring frequently, until golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain.
• Add paprika, cayenne, and 1/2 teaspoon salt to oil in skillet and cook, stirring, 30 seconds. Pour in vinegar and boil, swirling occasionally, 1 minute.
• Drizzle hot dressing over greens and peppers and toss. Top with sliced pork and sprinkle with toasted almonds and garlic.