Roasted pork loin with chilli and watercress crust

This Asian-style pork dish is a perky alternative to traditional roast pork and can be thrown together in minutes.

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For the watercress crust

For the pork

  • 2 x 500g/17oz pork loins, fat trimmed (1kg/2lb 2oz in total)
  • salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 100ml/3½fl oz sweet chilli dipping sauce, plus extra to serve

For the salad

  • 150ml/5fl oz rice wine vinegar
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 white turnip, peeled, thinly sliced using a mandoline
  • 1 cucumber, cut in half lengthways, seeds scooped out using a spoon, flesh balled using a melon baller
  • 1 shallot, peeled, thinly sliced using a mandoline
  • small bunch radishes

To serve