Thinly slice the fillet and serve it with the mussel sauce and slices of sweet potato bread.
Mussel and Beer Pork Fillet with Sweet Potato Bread
Ingredients
- Mussel and Beer Pork Fillet
- 1 Eskort Pork Fillet
- 500g half shell mussels
- 1 large onion, finely chopped
- 15ml (1 tbsp) sage, chopped
- 1 garlic clove, chopped
- 250ml (1 cup) Weiss beer
- 125ml (½ cup) cream
- 30ml (2 tbsp) butter
- 45ml (3 tbsp) olive oil
- 5ml (½ tbsp) salt
- 5ml (½ tbsp) pepper
- Sweet Potato Bread
- 500g store bought dough
- 250ml (1 cup) cooked sweet potato
- 30ml (2 tbsp) coarse salt
- 60ml (¼ cup) melted butter
Method
- 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 two 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.
Serve
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