Roast pork with watercress, sweet and sour apples and chicory

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves 4–6

By Matt Tebbutt
From Saturday Kitchen


For the roast pork

  • 6 bay leaves
  • 2kg/4lb 8oz pork loin, on the bone, skin scored
  • drizzle olive oil
  • 1 lemon, juice only
  • salt and freshly ground black pepper

For the sweet and sour apples

  • 2 Braeburn apples, halved and cored
  • 3 heads chicory, halved
  • 100g/3½oz butter
  • 100g/3½oz caster sugar
  • ½ bunch thyme sprigs
  • 1 bay leaf
  • 100ml/3½fl oz cider vinegar
  • drizzle olive oil

To serve

  • 100g/3½oz watercress
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