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Pot roasted loin of pork with witlof


  • Preheat oven to 160°C fan forced (180°C normal).
  • Heat a thin layer of oil in a heavy-bottomed casserole (or pot that can go into the oven) and gently cook the seasoned pork until brown all over. Remove.
  • Add a little more oil to the casserole, if needed, and cook the witlof until coloured all over.
  • Then add the onion and garlic. Stir well and continue cooking until also coloured. Don’t burn!
  • Nestle the pork into the centre of the vegies and pour just over 1 cup cider, the vinegar, sage and seasonings into the casserole. Cover and cook in the oven for about 60 mins, turning once and adding more cider if needed.
  • When ready, slice the pork and serve with plenty of the juices spooned over the top and, the witlof and mash on the side, if you like.


  • olive oil
  • 750 gm pork loin, rind removed
  • sea salt & freshly ground pepper
  • 4 large witlof (endive), trimmed
  • 1 medium onion, sliced
  • 2 garlic cloves, crushed
  • 2 cups dry cider
  • a splash of cider vinegar
  • 6 fresh sage leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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