Preheat the oven to 200°C.
Pulse crust ingredients in a food processor until they resemble breadcrumbs.
Season the pork loins with salt and pepper.
Sear pork in oil in an ovenproof pan until browned, then roast for 12 to 15 minutes.
Brush pork with sweet chilli sauce and rest under foil for 5 minutes, basting regularly.
Dissolve sugar and salt in rice wine vinegar over low heat.
Divide vegetables into two separate heatproof bowls.
Pour the vinegar mixture over vegetables and pickle for 10 minutes before draining.
Roll the rested pork loins in the watercress crumb to coat thoroughly.
Carve the pork, arrange on plates with pickled vegetables, and garnish with cress and oil.