Butter & Tequila Pork Fillet

Prep Time


Cook Time


Total Time





  • Butter & Tequila Pork Fillet
  • 1kg Eskort Pork Fillet
  • 45ml (3 tbsp) olive oil
  • salt and pepper, to season fillet
  • 65ml butter
  • 65ml tequila
  • Seasoned Brown Rice with Broccoli
  • 1L (4 cups) cooked brown rice
  • olive oil, for frying
  • 10ml (2 tsp) paprika
  • 10ml (2 tsp) ground ginger
  • 10ml (2 tsp) garlic, chopped
  • 3ml cayenne pepper
  • 250g tenderstem broccoli
  • Deep-Fried Wild Mushrooms
  • 200g wild mushrooms
  • oil, for deep frying
  • salt and pepper, to taste
  • Garnish
  • 125ml (½ cup) onion sprouts
  • 125ml (½ cup) beet sprouts


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


On a dinner plate, add a portion of brown rice with broccoli, and the deep-fried mushrooms.

Slice the pork fillet into medallions and place alongside the brown rice and mushrooms.

Pour the pan juices over the fillet and then garnish with beet and onion sprouts.