Preheat the oven to 200°C.
Mix turmeric, paprika, ginger, cumin, sesame oil, sugar, Worcestershire sauce, chilli powder, tomato paste, salt, and pepper in a bowl.
Coat pork fillets in the marinade and rest for 20-30 minutes.
Heat a frying pan until hot and drain excess marinade from the pork.
Heat olive oil and fry the pork for 2 minutes per side.
Roast pork in the oven for 10 minutes, then rest for 5 minutes.
Mix cucumber with salt, sit in a colander for 60 minutes, then rinse and dry.
Combine cucumber with yoghurt, garlic, and mint, then season to taste.
Roast pepper, onion, and chillies in 30ml olive oil at 200°C for 12 minutes.
Sear tomatoes cut-side down in a hot pan until blackened.
Process roasted vegetables, almonds, vinegar, anchovies, and bread until smooth.
Gradually blend in 125ml olive oil and season with salt and pepper.
Slice pork and serve with spoonfuls of romesco and tzatziki.