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Butter & Tequila Pork Fillet
Butter & Tequila Pork Fillet

A #JustDelicious Pork Fillet is seasoned with salt and pepper, and fried in olive oil, creamy butter and tequila, then sliced into medallions. Cooked brown rice is fried with paprika, ginger, garlic and cayenne pepper, then steamed with tenderstem broccoli. Serve with deep-fried wild mushrooms and garnish with beet and onion sprouts.

Prep Time: 15 min
Cook Time: 10 min
Total Time: 25min
Serves: 4



Butter & Tequila Pork Fillet


1 kg

Eskort Pork Fillet

45 ml (3 tbsp)

olive oil


salt and pepper, to season fillet



65 ml


65 ml


Seasoned Brown Rice with Broccoli


1 L (4 cups)

cooked brown rice


olive oil, for frying

10 ml (2 tsp)


10 ml (2 tsp)

ground ginger

10 ml (2 tsp)

garlic, chopped

3 ml

cayenne pepper

250 g

tenderstem broccoli

Deep-Fried Wild Mushrooms


200 g

wild mushrooms


oil, for deep frying


salt and pepper to taste



125 ml (½ cup)

onion sprouts

125 ml (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.

Recipe Meal Types: - Mother's Day Special - Lunch - Dinner - Entertaining - 30 Minute Meals
The following product can be used with this recipe:
Available at Eskort Butcheries

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