Butter and tequila pork fillet

By Drum Digital
06 March 2019


Preparation: 15 min | Cooking: 10 min | Serves 4

A #JustDelicious Pork Fillet is seasoned with salt and pepper, and fried in olive oil, creamy butter and tequila, then sliced into medallions. Cooked brown rice is fried with paprika, ginger, garlic and cayenne pepper, then steamed with tender stem broccoli. Serve with deep-fried wild mushrooms and garnish with beet and onion sprouts.


1kg Eskort Pork Fillet

45ml (3T) olive oil

salt and pepper

65ml (¼c) butter

65ml (¼c) tequila

1L cooked brown rice

olive oil

10ml (2t) paprika

10ml (2t) ginger, ground

10ml (2t) garlic, chopped

3ml (3/5t) cayenne pepper

250g tender stem broccoli

olive oil for deep frying

200g wild mushrooms

salt and pepper

1 handful onion sprouts

handful beet sprouts (or garnishing of your choice)


  • Coat the pork fillet with olive oil and season with salt and pepper.
  • Fry the fillet 5 minutes each side in a frying pan over a high heat.
  • Add the butter and tequila to the pan and turn down the heat.
  • In a separate pan, fry the brown rice in olive oil, paprika, ginger, garlic and cayenne pepper.
  • Add the broccoli to the rice, close with a lid and steam for 5 minutes.
  • In a small pot, add olive oil and deep fry the mushrooms until golden brown over a moderate heat. Season with salt and pepper.

To assemble

  • In a large bowl, add the rice and broccoli
  • Slice the pork fillet into medallions, then add the medallions and pan juices to the rice and broccolii.
  • Add the mushrooms and serve with the sprouts (or garnishing of choice).

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