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Mussel and Beer Pork Fillet with Sweet Potato Bread
Mussel and Beer Pork Fillet with Sweet Potato Bread

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

Prep Time: 20 min
Cook Time: 20 min
Total Time: 40 min
Serves: 4



Mussel and Beer Pork Fillet


1 pack

Eskort Pork Fillet

500 g

half shell mussels


large onion, finely chopped

15 ml (1 T)

sage, chopped

1 clove

garlic, chopped

250 ml (1 C)

Weiss beer

125 ml (½ C)


30 ml (2 T)


45 ml (3 T)

olive oil

7.5 ml (½ T)


7.5 ml (½ T)


Sweet Potato Bread


500 g

store bought bread dough

250 ml (1 C)

cooked sweet potato

30 ml (2 T)

coarse salt

65 ml (¼ C)

melted butter


  • Place a large frying pan over a high heat and add the olive oil.

  • Fry the onion, sage and garlic until the onions are glossy.

  • Add the beer and mussels, then reduce the heat and allow the mussels to simmer for two minutes.

  • Season the pork fillet with salt and pepper and add it to the sauce.

  • Allow to cook for ten minutes or until preferred level of doneness.

  • Add the butter and cream, and allow the sauce to reduce for 2 minutes before removing from the heat.

Sweet Potato Bread

  • Preheat the oven to 200°C.

  • Place the dough on a flour-dusted surface and knead in the sweet potato, butter and salt.

  • Roll the dough into a long baguette and place on an oven sheet pan. Set aside to prove until doubled in size.

  • Transfer to the preheated oven and bake for ten minutes.


  • Thinly slice the fillet and serve it with the mussel sauce and slices of sweet potato bread.

Recipe Meal Types: - Winter Warmers - Dinner
The following product can be used with this recipe:
Available at Eskort Butcheries

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