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coffee and cocoa crusted pork filets

Coffee and Cocoa crusted Pork Filet - Manuel's Creative Cuisine - made by Nick Kern
 Coffee and Cocoa Crusted Pork Filets
as prepared by Nick Kern

Today’s recipe comes from a fantastic Cabo restaurant – Manuel’s Creative Cuisine.

Manuel’s is located in The Shoppes at Palmilla, a beautiful Hacienda paradise.

Chef Manuel was kind enough to share with us his recipe for Coffee and Cacao Crusted Pork Filets.

I prepared this dish for a small group of friends, and everyone was blown away by the flavors.

The dish is complete with a Red Wine and Vanilla Sauce, and Creamy Sweet Potatoes Topped with Sauteed Spinach.

Chef Manuel presented the recipe in an easily approachable manor, which led to a great result. What else is to be expected from a chef that has several years experience cooking for the Olympics, the Superbowl, and even President Bush? Manuel’s Creative Cuisine is also celebrating two years rated at #1 by Trip Advisor Customers.

The meal was one of a kind; it has brilliant contrasting flavors that create a harmony rarely found.

The simple ingredients with amazing preparation are what make this dish so unique; the stimulant of coffee with the depressant of red wine, the pairing of chocolate and vanilla, and textural pairing of spinach and sweet potatoes.

This is one of the best meals I’ve ever eaten and it’s all thanks to Manuel’s Creative Cuisine.

So if you feel like letting your palette adventure into uncharted territories, I recommend making this dish!

Coffee and Cocoa Crusted Pork Filet - Manuel's Creative Cuisine - made by Chef Manuel Arredondo
Manuel’s Coffee and Cocoa Crusted Pork Filet
and Sweet Potatoes as prepared by Chef Manuel Arredondo

Manuel’s Coffee and Cocoa Crusted Pork Filets and Sweet Potatoes

SERVES: 4

Pork Filets

INGREDIENTS

  • 4 x 7oz Pork Filet (Cleaned, Silver Skin Removed)
  • 1oz Dark Cocoa Powder, unsweetened
  • 2oz Ground Organic Coffee
  • 1 Tsp Dark Brown Sugar
  • Kosher Salt
  • Freshly Ground Black Pepper

RECIPE

  1. Preheat Oven to 350 degrees
  2. Season Pork Filets with Salt, Pepper, and Brown Sugar.
  3. Cover with Coffee
  4. Dust with Cocoa Powder
  5. Heat Medium Pan to Medium-High Heat
  6. Add 1 Tbsp Olive Oil
  7. Sear Filets in Olive Oil: 2 – 4 minutes per side
  8. Cook Filets for 15 – 20 minutes until internal temperature reaches 145 degrees
  9. Remove from Oven
  10. Let rest 2 – 3 minutes

Sweet Potatoes

INGREDIENTS

  • 1lb Sweet Potatoes – Baked at 350 for 20 – 25 minutes OR Boiled for 20 – 25 minutes
  • 2oz Butter, Unsalted
  • ½ Cup Heavy Cream or Whole Milk
  • Kosher Salt
  • Freshly Ground Black Pepper

RECIPE

  1. Melt the Butter in a Skillet over Medium-High Heat
  2. Add the cooked Sweet Potatoes
  3. Season with Salt and Pepper to taste
  4. Add the Milk
  5. Cook for 3 – 4 minutes
  6. Remove from heat, but keep Covered until serving

RED WINE AND VANILLA SAUCE

INGREDIENTS

  • 1 Quart of Red Wine, preferably a Port or other sweet wine
  • 1 Piece Vanilla Bean (about 1 ½ inches)
  • 6oz Organic Honey

RECIPE

  1. In a Medium Sized Pot add the Wine and Honey
  2. Bring to a Boil
  3. Slice Vanilla bean in half, lengthwise
  4. Scrape the Vanilla Bean against a cutting board with the back of a butter knife and add it to the Sauce
  5. Lower heat to Medium and simmer until Sauce has retained syrupy consistency
  6. Set Aside and keep warm

GARNISHES

  • 4oz Julienne Sweet Potatoes, fried until crispy
  • 4oz Fresh Spinach Leaves, washed and cooked in a little butter until wilted

Plating

  1. Place a round cutter in the center of the plate
  2. Fill cutter with Sweet Potatoes
  3. Top with Sauteed Spinach and Crunchy Julienne Sweet Potatoes
  4. Slice Pork Filets into Medallions
  5. Place next to Sweet Potatoes
  6. Drizzle with Red Wine and Vanilla Sauce

Manuel’s Creative Cuisine Located at THE SHOPPES AT PALMILLA  Las Tiendas de Palmilla, S.A. de C.V. Km. 27.5 Carretera Transpeninsular San José del Cabo, BCS, Mexico 23410 Tel. 011.52.624.144.6999 Fax. 011.52.624.144.6991

What’s your favorite dish at Manuel’s Creative Cuisine?

 
About the Author
Eating in Bed - Recipe Site
Nick Kern has been creating recipes and writing about food for over 2 years. He is the Owner/Lead Editor of Eating in Bed, where he publishes and hosts original recipes, restaurant reviews, and more. Eating in Bed is known for innovative recipes, like Breaded Pesto Chicken Stuffed with Mozzarella, and our Baking With Blake video series. Nick has teamed up with All About Cabo and Los Cabos restaurants to bring you incredible recipes that showcase the local cuisine.
About Guest Author Nick Kern
 

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