Mussel and Beer Pork Fillet with Sweet Potato Bread

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  • 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


  • 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.


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