Mussel and beer pork fillet with sweet potato bread

By Drum Digital
29 May 2019


Preparation: 20 min | Cooking: 20 min | Serves 4

Rich, hearty and delightfully moreish, this pork and seafood flavour combination is as unexpected as it is #JustDelicious!


Pork fillet

45ml (3T) olive oil

1 large onion, finely chopped

15ml (1T) sage, chopped

1 garlic clove, chopped

250ml (1c) Weiss beer

500g half-shell mussels

1 Eskort Pork Fillet

7,5ml (½T) salt

7,5ml (½T) pepper

30ml (2T) butter

125ml (½c) cream

Sweet potato bread

500g store-bought dough

250ml (1c) cooked sweet potato

60ml (¼c) melted butter

30ml (2T) coarse salt


Pork fillet

  • Put a large frying pan on high heat and add the olive oil.
  • Fry the onion, sage and garlic until the onion is glossy.
  • Add the beer and mussels, then reduce the heat and allow the mussels to simmer for two minutes.
  • Season the pork fillet with the salt and pepper and add to the sauce.
  • Cook for 10 minutes or until done to your liking.
  • 6 Add the butter and cream, and allow the sauce to reduce for two minutes before removing from the heat.

Sweet potato bread

  • Preheat the oven to 200°C.
  • Put the dough on a lightly floured surface and knead in the sweet potato, butter and salt.
  • Roll the dough into a long baguette and put on an oven sheet. Set aside to rise until doubled in size.
  • Transfer to the oven and bake for 10 minutes.
  • Thinly slice the fillet and serve with the mussel sauce and slices of sweet potato bread.

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